oh, how i love me the artimachokes!

Recipes and tips form the LA Times:

Artichokes vinaigrette
Total time: 25 minutes
Servings: 4
Note: Cooking time may vary widely according to how fresh the artichokes are. Farm-fresh artichokes are ideal.

4 (1-pound) artichokes, trimmed
Sea salt
Vinaigrette (see below)

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): 60 calories; 4 grams protein; 13 grams carbohydrates; 6 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 397 mg. sodium.

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Shallot vinaigrette
Total time: 5 minutes
Servings: Makes about one-half cup

2 tablespoons best-quality red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt, or more to taste
Freshly ground pepper to taste
6 tablespoons best-quality extra virgin olive oil
2 tablespoons finely diced shallots

1. In a small bowl, whisk together the vinegar, mustard, salt and pepper.
2. Slowly pour in the olive oil as you continue to whisk. Whisk until completely emulsified. Add the shallots and whisk to combine.

Each tablespoon: 93 calories; 0 protein; 0 carbohydrates; 0 fiber; 10 grams fat; 1 gram saturated fat; 0 cholesterol; 80 mg. sodium.

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Bouchon house vinaigrette
Total time: 5 minutes
Servings: Makes about 2 cups
Note: From "Bouchon," by Thomas Keller

1/4 cup Dijon mustard
1/2 cup red wine vinegar
1 1/2 cups canola oil

1. Combine the mustard and vinegar in a blender and blend at medium speed for about 15 seconds. With the machine running, slowly drizzle in one-half cup of the oil. Don't be tempted to add all the oil to the blender or the vinaigrette will become too thick. It should be very creamy.
2. Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. (The dressing can be refrigerated for up to 2 weeks. Should the vinaigrette separate, use a blender or immersion blender to re-emulsify it.)

Each tablespoon: 76 calories; 0 protein; 0 carbohydrates; 0 fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 38 mg. sodium.

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How to trim an artichoke

CUT STEM: Make it flush with the bottom, so the artichoke sits upright.
REMOVE LEAVES: Pull off the outer leaves around the base.
TRIM BASE: With a knife, pare the bottom to remove the fibrous parts.
SNIP LEAVES: Using kitchen shears, cut the barb off each leaf.
SLICE TOP: Cut the tips off the top of the head, using a large knife.