Recipe(tried): Steamed Artichokes with Vinagrette

Hi Grace!!
This recipe may look complicated but it is very easy and tasty....
**** You can steam them with just water...but this concoction adds a very nice flavor...you can also serve the "chokes" with just melted butter flavored to taste with lemon juice...or as some folks do just plain old mayonnaise to dip the leaves in.
Hope this helps!! I also have an easy recipe for easily sauteed artichokes if you would like...Just let me know!!

Steamed Artichoke with Vinagrette

2 cups Dry white wine
1 quart Water, or more if necessary -- (if your tap water
is hard or heavily chlorinated, use bottle
water for best results)
1 bunch Parsley stems -- (reserve the leaves)
2 tablespoons Black peppercorns -- whole
4 large Artichokes -- top 1 1/2" of leaves
removed and flower stem at heart discarded
1/4 cup Fresh lemon juice
1/2 teaspoon Salt
1 teaspoon Coarsely-ground black pepper
1/2 cup Extra-virgin olive oil
(or substitute melted, unsalted butter)
1/2 cup Coarsely-chopped fresh parsley


In a medium saucepan, combine the wine, water, parsley stems and peppercorns. Position a steamer containing artichokes over the liquid mixture and bring to a simmer over high heat. Cover, allowing artichokes to steam until tender, as tested by inserting a skewer through the center of the heart from the base. Remove from heat. Invert the artichoke to drain. Peel away a few coarse outer leaves. Place in the center of the serving plate.
To make the vinaigrette: In medium bowl, combine the lemon juice, salt, pepper, and olive oil. Serve with a large bowl in the center of the table for the discarded leaves and chokes.
To eat: Remove the outer leaves with your fingers, dipping the base in the vinaigrette and gently biting the inner base of each leaf to remove the edible section. This section is small but becomes larger as you near the heart. After the leaves are completely removed, take a spoon and carefully scoop the fibrous choke from the heart and discard. Cut the heart into bite-size pieces and enjoy.
This recipe yields 4 servings.

I could only find recommendation to freeze the hearts of the artichokes...I got this info from the National Food and Safety Base...I can only assume the leaves don't freeze well...Hopefully someone will have better info. Take care!!

Freezing Globe Artichoke Hearts

Select those with uniformly green color, compact globes and tightly adhering leaves. Remove all leaves and choke or fuzzy portion. The portion that is left at the base is the heart. Cut away the stem just below the heart and trim any woody portions. Wash hearts in cold water and drain.
Water blanch 7 minutes. Cook, drain and pack, leaving no head space. Seal and freeze.