4 extra large artichokes (available at farmers markets)

Step 1 Bring a large pot of salted water to boil. With a sharp knife, trim the bottom of each artichoke so that the artichoke can stand up. Using kitchen scissors, trim the tips of the leaves. Place the artichokes in the boiling water and simmer over high heat for about 15 to 20 minutes (depending on the size) or until they are tender when inserting a knife. Place in a bowl of ice water to cool. Drain well.

Step 2 Clean out the choke by removing the center ring of leaves and with a spoon gently removing the small hairs attached to the heart. The artichokes may be refrigerated for up to 24 hours and reheated by boiling them for a few minutes before serving.

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