Artichokes Vinaigrette

• 4 large globe artichokes (12 to 14 ounces each)
• 1/4 cup kosher salt, plus more to taste
• 2 medium shallots, finely chopped
• 1/4 cup sherry vinegar
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper

1. To snap the stem off an artichoke, put it on the counter on its side, with the globe on your left side and the stem on your right.
2. Hold down the globe firmly with your left hand and place your right palm at the base of the artichoke, where the globe meets the stem.
3. The side of your right thumb should be pressed against the bottom of the globe.
4. In one swift, firm motion, press down the stem.
5. The whole stem, including the tiny fibers that connect it to the base, should snap off.
6. Repeat with the remaining artichokes.
7. Put the artichokes in a wide pot and cover with water.
8. Add 1/4 cup salt, cover the pot, and bring to a boil over high heat.
9. Reduce the heat to medium, uncover, and simmer until the artichokes are very tender and a knife pierces through them easily, about 1 hour.
10. Using a slotted spoon, very carefully transfer to a colander and let cool to warm, about 10 minutes.
11. Meanwhile, whisk together the shallots, vinegar, oil, and a pinch each of salt and pepper.
12. Arrange the artichokes, pointed sides up, on a serving plate.
13. Gently press down on the tops so they open like blooming flowers.
14. Drizzle half of the vinaigrette all over the artichokes.
15. Pour the remaining vinaigrette into a serving bowl for dipping.
16. Instruct your guests to pluck the leaves from the artichokes, dip them in the vinaigrette, and eat by scraping the flesh from the base of the leaves with their teeth.
17. When all the leaves are eaten, cut the hearts in half, scoop out and discard the chokes, and divide the hearts among the diners.

artichokes, kosher salt, shallots, sherry vinegar, extravirgin olive oil, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/artichokes-vinaigrette-390632 (may not work)