Artichokes with Roasted Red Pepper Velvet - white wine vinegar

Method

• Pour vinegar into small bowl.
• Cut stems and top 1 1/2 inches off artichokes.
• Peel away tough bottom outer leaves from artichokes.
• Dip cut surfaces of artichokes into vinegar.
• Cook artichokes in large pot of boiling salted water until knife pierces base easily, turning occasionally, about 30 minutes.
• Remove artichokes and cool.
• Gently open top of each artichoke, spreading leaves.
• Holding artichoke with 1 hand, gently twist out center cone of artichoke leaves with other hand.
• Reserve cone.
• Using melon baller, scoop out choke.
• (Can be made 1 day ahead.
• Cover; chill artichokes and cones separately.)
• Place artichokes on plates.
• Place cones pointed side down in center of artichokes.
• Spoon 1 tablespoon Roasted Red Pepper Velvet atop each cone.
• Sprinkle with herbes de Provence.
• Serve, passing remaining sauce separately.