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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.
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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.
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3
The side of your right thumb should be pressed against the bottom of the globe.
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4
In one swift, firm motion, press down the stem.
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5
The whole stem, including the tiny fibers that connect it to the base, should snap off.
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6
Repeat with the remaining artichokes.
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7
Put the artichokes in a wide pot and cover with water.
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8
Add 1/4 cup salt, cover the pot, and bring to a boil over high heat.
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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.
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10
Using a slotted spoon, very carefully transfer to a colander and let cool to warm, about 10 minutes.
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11
Meanwhile, whisk together the shallots, vinegar, oil, and a pinch each of salt and pepper.
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12
Arrange the artichokes, pointed sides up, on a serving plate.
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13
Gently press down on the tops so they open like blooming flowers.
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14
Drizzle half of the vinaigrette all over the artichokes.
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15
Pour the remaining vinaigrette into a serving bowl for dipping.
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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.
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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.
