Marinated Artichokes

Ingredients:

• 3 quarts water
• 2 cups white vinegar
• 3 cloves garlic
• 1 teaspoon salt
• 24 California baby artichokes, trimmed to edible stage - keep whole
• 1 cup EACH wine vinegar and vegetable oil
• 1/2 teaspoon garlic powder
• 3 tablespoons minced parsley

Preparation: Bend back the outer green leaves and snap them off at the base. Continue doing this until you reach a point where the leaves are half green (at the top) and half yellow. Using a stainless steel knife to minimize discoloration, cut the top cone of leaves at the point where the yellow color meets the green. (Green will be fibrous.) Cut the stem level with the base and trim any remaining green from the base of the artichoke.

Bring water, white vinegar, garlic and salt to a rolling boil. Stir in artichokes. Continue stirring for one minute. Cover and boil 10 to 15 minutes or until tender. Drain and cool. Cut artichokes into halves or quarters, depending on size. (Snip off any purple leaves.)

Mix together wine vinegar, oil, garlic powder and parsley. Add artichokes. Stir, cover and refrigerate. Better on the second day. Will keep several weeks in the refrigerator; stir occasionally. Makes 6 servings