At your next party, have bowls of freshly cooked artichoke leaves ready for dipping. Stuff artichokes with any meat or salad mixture for a different and delicious lunch or dinner course. For an elegant appetizer, serve each person a whole, freshly cooked artichoke. Marinate cooked artichokes in seasoned oil and vinegar salad dressing in a covered container. Chill overnight and drain before serving.
Hollandaise sauce is a classic for cooked artichokes.
Beat 3 egg yolks until thick and lemon colored. Sprinkle with 1 teaspoon chopped fresh parsley. Remove any small, loose or discolored leaves at the bottom. Finish preparation according to recipe. If you're not acquainted with the art of eating an artichoke, you are in for a dining adventure.