Ingredients

Slice off the very top of artichokes (so it's flat) then go around with a pair of kitchen shears or sharp scissors and snip off all the points in each leaf (just the very tips they tend to be tough). The place them upside down in about 2-3 inches of salted water (this way when you take them out they are not full of water). Cook on medium to low until when you poke a knife into the stem it is soft. Remove them from the pan and sprinkle a little bit of balsamic vinegar on each one. If you want a dipping sauce for the leaves you can mix (to taste) mayo, mustard, finely grated cheese and a little garlic together for a sorta quick hollindaise sauce

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