Cut off the tough ends and leaves of 4 artichokes. Boil them in 4 liters of water with 2 tablespoons of salt and 2 tablespoons of vinegar until it's easy to pull off a leaf (about 40 minutes), approximately, after they start boiling. Then, mix together 1 cup of mayonnaise, 1 tablespoon of chopped pickles or capers, 1 tablespoon of finely chopped green onion, 1 tablespoon of chopped parsley, and if desired, 4 tablespoons of natural yogurt. Serve the artichokes chilled with small bowls of tartar sauce for each person to dip the fleshy part of the leaves and then the bottom. Enjoy 4 servings.
Cut off the tough ends and leaves of 4 artichokes. Boil them in 4 liters of water with 2 tablespoons of salt and 2 tablespoons of vinegar until it's easy to pull off a leaf (about 40 minutes), approximately, after they start boiling. Then, mix together 1 cup of mayonnaise, 1 tablespoon of chopped pickles or capers, 1 tablespoon of finely chopped green onion, 1 tablespoon of chopped parsley, and if desired, 4 tablespoons of natural yogurt. Serve the artichokes chilled with small bowls of tartar sauce for each person to dip the fleshy part of the leaves and then the bottom. Enjoy 4 servings.
