Notes: If you don't have a 12- to 14-quart pan, cook half the artichokes at a time in a 6- to 8-quart pan. If making up to 1 day ahead, chill airtight. Arrange on a platter up to 4 hours ahead; cover with plastic wrap and chill or let stand at room temperature.
3 tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon black peppercorns
2 dried bay leaves
8 whole allspice
8 artichokes (each 3 to 3 1/2 in. wide and about 12 oz.)
How to Make It
In a 12- to 14-quart pan (see notes), combine about 6 quarts water, vinegar, olive oil, peppercorns, bay leaves, and allspice. Cover and bring to a boil over high heat.
Meanwhile, rinse artichokes well. Slice off and discard about 1 inch from tops; trim off stems. With scissors, cut off and discard remaining thorny tips from outer leaves.
Add artichokes to boiling water. Return to a boil, cover, and simmer until bottoms are tender when pierced with a fork, 25 to 30 minutes. Drain and let cool. Serve cool or cold.