• Cooking Time: 35-40
• 4 Large California Artichokes
• Selection of Dips (recipes follow)

1. Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves.
2. Stand artichokes upright in deep saucepan large enough to hold snugly.
3. Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.)
4. Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork. (Add a little more boiling water, if needed.)
5. Turn artichokes upside down to drain.
6. Cool completely; cover and refrigerate to chill.

When I was a child, my mother always made artichokes when they were in season and now I eat them regularly. I prefer them plain with salt and pepper but these dips are also very good.