1/4 cup olive oil
salt and pepper to taste
Aioli sauce for dipping (optional)
Set a large pot of water to boil on the stove while you prepare the artichokes.
Cut the tip off the artichoke and the end of the stem (not all because most of the meat is in the stem).
Cut the artichoke length ways into halves and then quarters. You need a SHARP knife.
Pull out the "flower" in the middle which is a the spiny inedible part, usually pink or red.
Place artichokes in the water and boil for 30 minutes or until tender. You may need to do this in batches.
Drain well and arrange on serving plate.
Drizzle with good quality olive oil and season with salt and pepper.
Aioli makes a great dipping sauce!