|Vinegar||1⁄3 Cup (5.33 tbs)|
|Whole black peppercorns||12|
|Olive oil||3 Tablespoon|
|Artichokes||12 Large (4 1/2 Inch Diameter)|
|Tarragon cream/Caper mayonnaise / mustard vinaigrette / both||3 Tablespoon|
In a 10- to 12-quart pan, combine 5 to 6 quarts water, vinegar, bay leaves, peppercorns, and oil.
Bring to a boil over high heat.
Meanwhile, remove coarse outer leaves from artichokes and trim stems even with base.
With a sharp knife, cut off top third of each artichoke.
With scissors, trim thorns from tips of remaining leaves.
Immerse artichokes in cool water and swish back and forth.
Lift from water; hold with stem end up and shake out water.
Place artichokes in the boiling water.
Reduce heat, cover, and boil gently until artichoke bottoms are tender when pierced, 30 to 40 minutes.
Serving size: Complete recipe
Calories 1504 Calories from Fat 442
% Daily Value*
Total Fat 50 g76.6%
Saturated Fat 8.6 g42.8%
Trans Fat 0 g
Cholesterol 3.2 mg1.1%
Sodium 1913 mg79.7%
Total Carbohydrates 242 g80.8%
Dietary Fiber 105.8 g423%
Sugars 35.2 g
Protein 65 g130.8%
Vitamin A 10.4% Vitamin C 381.4%
Calcium 98.1% Iron 147%
*Based on a 2000 Calorie diet