6 medium to large artichokes 1/3 cup lemon juice or white wine vinegar (divided) 1/4 teaspoon salt 3 tablespoons olive oil (divided) 2 medium leeks (trimmed, cleaned, and sliced) 1/2 cup fresh basil (chopped)
1/2 cup fresh mint (chopped)
1/2 cup fresh Italian parsley (chopped) 1/4 teaspoon salt 1/2 teaspoon black pepper
Rinse artichokes. Trim off and discard the ends of the stems and the top third of petals. Cut stems off at base, and set aside.
Stand artichokes in large pot stem side down. Add water to fill pot almost halfway.
Add reserved stems, 3 tablespoons of the vinegar, and 1/4 teaspoon salt to the pot.
Bring water to a boil, then cover. Simmer until a petal pulls out easily (about 30-35 minutes).
Drain water (being sure to keep cooked stems) and allow to cool slightly.
Chop cooked stems, and set aside.
Heat oven to 425°F.
Heat 2 tablespppons of the olive oil in a large skillet over medium-high heat. Add leeks and cook until tender (about 7 minutes).
Remove from heat. Stir in chopped artichoke stems, herbs, salt, and pepper.
Use a spoon to remove and discard fuzzy center of artichokes.
Sprinkle remaining vinegar into center of artichokes. Divide leek-herb mixture among artichoke cups.
Stand in 9x9-inch pan or baking dish. Brush with 1 tablespoon olive oil. Bake 10 minutes.
To eat, pull off outer petals and dip bases into herb mixture in center of artichokes, then cut the heart into bite-sized pieces.