Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

This Story Originally Appeared On sunset.com


Recipe Summary test

Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • Nutritional analysis per artichoke.

Nutrition Facts

68 calories; calories from fat 7.9%; protein 4.5g; fat 0.6g; saturated fat 0.1g; carbohydrates 14g; fiber 7.1g; sodium 128mg.