Artichokes with Roasted Red Pepper Velvet
- Roasted Red Pepper Velvet
- 6 12- to 14-ounce fresh artichokes
- ½ teaspoon herbes de Provence
- ¼ cup white wine vinegar
Pour vinegar into small bowl. Cut stems and top 1 1/2 inches off artichokes. Peel away tough bottom outer leaves from artichokes. Dip cut surfaces of artichokes into vinegar. Cook artichokes in large pot of boiling salted water until knife pierces base easily, turning occasionally, about 30 minut...