Boiled Whole Artichokes With Mayonnaise
This method for preparing artichokes is so simple and so effective because it does one important thing: It accepts the bitter, thorny truth of the artichoke and doesn’t try to fight against it. Instead of wrestling with the thing in order to prepare it for cooking, by trying to trim those tightly closed petals that stab your fingertips and leave them coated in a wretchedly bitter film, just leave the artichoke alone. Slice off the domed top, then drop the artichoke, stems and all, right into the boiling salted water and cook until tender. Once done and cool enough to handle, the artichoke is effortless to peel, revealing sweet flesh at the base of each leaf, and her large tender heart is yours for the taking.
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