Instructions

1. Rinse and then arrange the artichokes in the pot so that the bottoms sit at the base of it.
2. Add enough water to cover only half of the artichokes.
3. Cover the pot and bring it to a boil.
4. Once it's boiling, turn the heat down to low, and let them steam for about half an hour.
5. Sprinkle the salt and vinegar over them, and cover them again to let them cook for another half hour or until they are very tender almost but not quite to the point of falling a part.  At the point when moving them a little makes a couple of leaves fall off, they're done.
6. For the dipping sauce, mix the flour and half a teaspoon of salt, and set aside for the moment.
7. Then heat the butter in a frying pan.
8. When the butter is melted, but before it browns, add the flour.
9. Stir the flour quickly so that it is fully combined with the butter and sizzling a bit.
10. Add the garlic, and stir quickly to prevent any burning.
11. When the garlic is hot, add the parsley and pepper.
12. Immediately after this, begin pouring in the water slowly, and stiring the sauce quickly.
13. Turn the heat down to low and continue stirring until there are no lumps.
14. Remove from the heat, and continue to stir until it is really thickening up.

Serving Tips