Artichokes, those funny thistles.

Yes, artichokes are thistles. If you let them go to seed you can see the resemblance. How anyone figured out to cook and eat them is beyond me.
As a native Californian I grew up eating these weird vegetables...give one to someone from the Midwest and chances are they will go hungry.
The most common way to cook them is to steam them whole and serve them with a dipping sauce, melted butter or mayonnaise. Some more ambitious souls, stuff them.

Here is my easy way to prepare them for a side dish at dinner or a fun party appetizer.

I will let you in on a secret that we learned from the guys that grow them: the smaller the choke the better the favor and the more tender they are. So while those large orbs may look cool and seem like a better deal, go for the small artichokes !!

Laurie's marinated artichokes

Ingredients

4-6 small artichokes
1/4 cup of fresh herbs
1- 2 cloves of garlic
1/3 cup balsamic vinegar
2/3 cup olive oil
salt and pepper to taste.

1) Start by washing the artichokes and cutting off the stems.
2) Using a sharp knife, cut each choke in quarters. If the inside looks fibrous cut it out.

3) Place your quarter chokes in a pan with a steamer and water. You can squeeze some lemon juice on the chokes to keep them from turning brown.

4) Cover the pan and bring the water to a boil, turn it down to medium, be sure to check that the water does not run dry under the steamer during the cooking!!

5) Cook for 20 to 30 minutes depending on the size and number of your chokes. They are done when a fork easily pierces the base or heart of the choke.

6) While they are cooking you can make the marinade, if you have a favorite salad dressing you can use that instead.

7) Chop 2 cloves of garlic and 1/4 cup fresh herbs (or use 2 tablespoons of dried herbs).
I use oregano, thyme, a small amount of rosemary, parsley...place in a small bowl.

8) Add a 1/3 cup balsamic vinegar and mix together.

9) Slowly add 2/3 cup olive oil.

10) When the artichokes are done, place them in a shallow bowl or decorative pie pan.
      Drizzle with the marinade and let stand for an hour or refrigerate until time to serve.
      This is a great way to take artichokes to a party !!