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Seasoned Artichokes

Yield Makes 8 servings
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.)

Nutrition Information

  • calories 68
  • caloriesfromfat 7.9 %
  • protein 4.5 g
  • fat 0.6 g
  • satfat 0.1 g
  • carbohydrate 14 g
  • fiber 7.1 g
  • sodium 128 mg
  • cholesterol 0.0 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. Nutritional analysis per artichoke.