This is the sort of appetizer for a gathering of close family and friends. Picking the artichoke leaves with your fingers and sucking off their flesh encourages (requires?) intimacy. Because artichokes have a strong green flavor, they’re difficult to pair with wine, but a dry Alsatian white should work here.

　　

Ingredients

Serves 4

　　4 large globe artichokes (12 to 14 ounces each)

　　1/4 cup kosher salt, plus more to taste

　　2 medium shallots, finely chopped

　　1/4 cup sherry vinegar

　　1/4 cup extra-virgin olive oil

　　Freshly ground black pepper

　　

Step 1

To snap the stem off an artichoke, put it on the counter on its side, with the globe on your left side and the stem on your right. Hold down the globe firmly with your left hand and place your right palm at the base of the artichoke, where the globe meets the stem. The side of your right thumb should be pressed against the bottom of the globe. In one swift, firm motion, press down the stem. The whole stem, including the tiny fibers that connect it to the base, should snap off. Repeat with the remaining artichokes.

　　

Step 2

Put the artichokes in a wide pot and cover with water. Add 1/4 cup salt, cover the pot, and bring to a boil over high heat. Reduce the heat to medium, uncover, and simmer until the artichokes are very tender and a knife pierces through them easily, about 1 hour. Using a slotted spoon, very carefully transfer to a colander and let cool to warm, about 10 minutes.

　　

Step 3

Meanwhile, whisk together the shallots, vinegar, oil, and a pinch each of salt and pepper.

　　

Step 4

Arrange the artichokes, pointed sides up, on a serving plate. Gently press down on the tops so they open like blooming flowers. Drizzle half of the vinaigrette all over the artichokes. Pour the remaining vinaigrette into a serving bowl for dipping.

　　

notes

Step 5

Instruct your guests to pluck the leaves from the artichokes, dip them in the vinaigrette, and eat by scraping the flesh from the base of the leaves with their teeth. When all the leaves are eaten, cut the hearts in half, scoop out and discard the chokes, and divide the hearts among the diners.

　　Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved.Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.