Cooking time may vary widely according to how fresh the artichokes are. Farm-fresh artichokes are ideal.
4 (1-pound) artichokes, trimmed
1. Fill a large stockpot
with water and bring to a rapid boil. Add enough sea salt so that the water is almost as salty as sea water. Add the artichokes and boil, uncovered, until it's easy to remove a leaf from one of the artichokes, about 15 minutes if they're very fresh, or up to 30 minutes if not.
2. Drain upside-down
and serve each artichoke with some vinaigrette on the side for dipping.
Each serving (artichoke only):