8 artichokes
Four Thieves Sauce
Boiling salted water
1. Wash artichokes under running water. Let them stand 10 minutes in cold salted water; drain.
2. With a sharp kitchen knife, remove stem and bottom leaves from each artichoke, and with kitchen shears snip ΒΌ inch off the top of each leaf.
3. Cook the artichokes uncovered in a pot of boiling salted water 30 minutes; drain and cool.
4. To serve, gently spread artichoke leaves to the sides and, with a grapefruit knife, remove the very small purplish leaves and the choke that covers the bottom. scraping it clean. Accompany with hot Four Thieves Sauce.
8 SERVINGS