INGREDIENTS:
3 Each Whole Artichokes; trimmed by cutting the top part off and using scissors to remove tips of the leaves.
Enough water to cover the Artichokes by 3"
1 Tbs. Cream of Tarter
2 tsp. Salt
2 Each Lemons; halved
4 Each Whole Cloves
2 Each Bay Leaves
5 Each Black Peppercorns; whole
DIRECTIONS:
- Place all the ingredients together in a large stockpot and weigh the artichokes down with two plates so they stay submerged in the water. Bring the water to a boil for about 5 minutes then reduce down to a simmer. Continue simmering the artichokes until the bottoms of the artichokes are tender. This will take about 30-40 minutes.
- Remove from the water and place into an ice bath for about 15 minutes or until nice and cold. Remove from the ice bath and serve cold or warm with the dipping sauces.
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