Artichokes Cynthia Patterson

• 6 small artichokes about one-third pound each
• Salt to taste, if desired
• 2 small cloves garlic, unpeeled
• 1 cup freshly made mayonnaise
• 1 teaspoon white-wine vinegar
• 1 teaspoon dried summer savory or another herb such as chives

1. Neatly slice off the bottom stems of each artichoke leaving a flat, smooth base.
2. Cut off the tips of each artichoke, slicing about one inch from the top.
3. Arrange the artichokes bottom side up in a saucepan large enough to hold them in one layer.
4. Add water to a level about half way up the artichokes.
5. The artichoke bottoms should not be covered.
6. Sprinkle the inverted bottom of each artichoke with salt.
7. Add the garlic cloves to the water.
8. Cover closely and bring to the boil.
9. Let simmer 15 minutes or until the bottoms are tender when pierced with a fork.
10. Reserve two tablespoons of the cooking liquid.
11. Remove the artichokes and let them stand bottom- side up until cool.
12. Put the mayonnaise in a mixing bowl and add the vinegar, savory and the two tablespoons of reserved cooking liquid.
13. Serve the artichokes with the seasoned mayonnaise on the side.

artichokes, salt, garlic, freshly made mayonnaise, whitewine vinegar, chives

Taken from cooking.nytimes.com/recipes/2298 (may not work)