Artichokes

Cut about one inch off the top of each artichoke. Then trim the large, outer leaves straight across with a scissors to get rid of the sharp, spiny points. This also makes them look more attractive. Slice just a little bit off the stem so that the artichokes will sit flat in the Dutch oven. Put 1 to 1 1/2 inches of water and 1 to 2 tablespoons white or apple cider vinegar in the bottom of a Dutch oven. Set the artichokes in the Dutch oven. Chop several scallions (tops and bottoms). Tuck these scallion pieces down inside the leaves. Cover the pot tightly and simmer for about 1 hour.

These are good served with mayonnaise mixed with a generous amount of dill weed or melted butter mixed with fresh lemon juice. You can also serve them with Hollandaise Sauce or fresh lemon juice mixed with extra virgin olive oil.