Artichokes vinaigrette

Time 25 minutes
Yields Servings: 4
Artichokes vinaigrette
(Mel Melcon / Los Angeles Times)

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.


Drain upside-down and serve each artichoke with some vinaigrette on the side for dipping.

Cooking time may vary widely according to how fresh the artichokes are. Farm-fresh artichokes are ideal.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.