(Lee)
Artichoke
Olive or Salad Oil
Salt and Pepper
Chopped Onion
Celery
Garlic Cloves (Optional)

With sharp knife, remove stem and cut off top ¼ of artichoke.  With scissors cut points off ends of leaves.  Place in large pot.  Pour olive oil or salad oil over artichokes.  Sprinkle salt and pepper over artichokes.  Fill pan 2/3 full of water.  Add chopped onion, celery, and garlic cloves (optional).  Cover and boil for 45 minutes to 1 hour.  Remove from water with slotted spoon.  Chill until ready to serve (although can be served warm).

Dipping Sauce

5 Tbsp. salad oil
2 Tbsp. red wine vinegar
1 Tbsp. yellow mustard
1 coarsely chopped green onion
1 coarsely chopped hard boiled egg
1 Tbsp. fresh chives, coarsely chopped
1 Tbsp. fresh parsley, coarsely chopped
Salt and pepper

Combine all ingredients in blender.  Chill until ready to serve.

Note:  This recipe will provide enough sauce for one artichoke if you like the sauce more than the artichoke.  Otherwise, it should be enough for 2 artichokes.  Sauce recipe may be doubled, tripled, etc.  The artichokes and sauce make a great appetizer for a party but may also be served as a side with an entrée.  Charlie and I like to eat boiled shrimp with this for a low-calorie dinner.