Artichokes With Ravigote Sauce

Bring the water to a boil in a large saucepan.

Meanwhile, place the artichokes on their sides on a cutting board, and, using a sharp knife, trim about 1 1/2 inches from the top of each. Then, using scissors, trim an additional 1 inch from the tops of all the leaves. Trim the artichoke stems, and peel of their fibrous outer surface. Wash the artichokes thoroughly.

Add the artichokes to the boiling water, and place a sieve on top to hold them under the water. Bring the water back to a boil, and boil the artichokes, uncovered, for 25 minutes, or until and outer leaf can be pulled easily from the base and the base of the leaf is tender.

Pour the hot water out of the pot, and add enough ice to cover the artichokes and cool them quickly. When they are cool, gently press them between your palms to extract as much water from them as possible without breaking them. Remove the center leaves from each artichoke, pulling them out together in one clump (and reserving the clumps) to expose the chokes. Quarter the artichokes lengthwise, remove and discard the chokes.

For The Ravigote Sauce: Combine the onion, capers, salt, pepper, vinegar, olive oil, and 3 tablespoons of herbs in a small bowl.

To serve, arrange four artichoke pieces (the equivalent of one whole artichoke) attractively on each of four plates, with the stems extending outward. Arrange a reserved clump of center artichoke leaves in the middle of each plate, and spoon some of the ravigote sauce over the artichoke pieces. Garnish with 1 tablespoon of herbs, and serve.