To prepare the artichokes, cut the stems off at the base and then cut about one inch off of the top of each artichoke. Then use scissors to cut off all the leaf thorns. Rinse the artichokes.

Fill a large pot with enough water to completely cover the artichokes. To the water, add 1/4 cup olive oil, a whole lemon (rind and all) halved and squeezed. 1/3 bottle of red or white wine (Phil prefers red). 2-3 sprigs of fresh rosemary and one head of crushed or minced garlic (5-6 cloves). Salt and pepper.

For small to medium sized artichokes, boil in a covered pot for approximately one hour. For large or jumbo artichokes, boil for up to two hours. The objective is to have the leaves tender but the artichoke hearts still firm. To test, pull off a couple of outer leaves and see if you can scrape off about 1/3 of the bottom of the leaf meat. When cooked, remove the artichokes and turn them upside down to drain off as much of the water as posible. Allow the artichokes to cool for about 5-10 minutes. Gently squeeze out any excess water using tongs or by hand wearing latex gloves.

Prepare the dipping sauce. For EACH artichoke to be served, place 2 heaping tablespoons of mayonnaise in a serving bowl and add two level tablespoons of Newman's Own Balsalmic Vinegar Dressing. Then add approximately 1 Tablespoon of balsalmic vinegar. Mix thoroughly and serve the sauce in individual serving dishes along with the artichokes.

Thank you Phil! Bon appetit!