Title: Artichokes cooked in marinade
 Categories: Vegetables
      Yield: 1 Servings
 
      4    Whole artichokes
      4 tb Red wine vinegar
      4 ts Olive oil
      2    Garlic cloves -- cut in
           Half
      8    Peppercorns
      1 ds Salt
 
  Trim artichoke stems flat and pull off any bruised outer leaves.  Cut
  off top third of artichoke and trim ends of remaining leaves. Place
  in pot just large enough to hold artichokes side by side.  Pour 1
  tbsp. winegar and 1 teaspoon olive oil over top of each artichoke.
  Add boiling water to cover, garlic, peppercorns and salt.  If
  artichokes float, place a heavy heatproof plate on top to hold them
  down.  Cover pot with a tight lid, and cook about 30 minutes, until
  tender.  Let artichokes cool in liquid. Drain artichokes and cut in
  half lenghtwise.  Scoop out choke.  Serve warm, at room temperature
  or chilled. This is the 1st message I've ever sent so I'm sorry about
  any mistakes I've made! Kathy