|Olive oil||3 Tablespoon|
|Garlic||1 Clove (5 gm)|
Wash 6 artichokes—hold each by its stalk and dash up and down in a deep bowl of water.
Cut off the stalks.
Pull off the tough bottom row of leaves.
Using scissors, cut off half the tops.
Rub each artichoke with a lemon to avoid discoloration.
Heat 3 tablespoons olive oil in a large pan with 1 clove unpeeled garlic.
Place the artichokes upright in the pan.
Cover and cook over a low medium heat for 10 minutes.
Now pour boiling water over them, until the artichokes start to float.
Cover and cook over medium heat for 45 minutes.
Remove from water and drain upside down.
When cool remove the inner core with a teaspoon.
Place in refrigerator until needed.
To serve, pour vinaigrette sauce in the well of each artichoke.
Have a bowl of vinaigrette on the table if additional sauce is needed.