The best artichokes

Earlier this week we had the good fortune to be home when Jenise found she had a "big piece of meat" that was something my husband would actually eat and were invited to dine with Jenise and Bob's their beach side patio. As if all of that wasn't delightful enough, Jenise served artichokes as the first course and they were the best I have ever been served anywhere. The flower buds themselves are favorites, but Jenise marinated them in a delicious garlic mixture so that absolutely no addition of butter, mayonnaise or anything else could have improved them. Of course, Jenise described the method of preparation as if it was no big deal and I am sure for her it is standard. BUT, Jenise, would you please post it here so I can check it when I next prepare artichokes?

[Jenise]

Aren't you sweet to remember those with all you've got going on right now. But there's no written recipe--like 95% of the food I make it just comes out of my head. It's essentially red wine vinegar, olive oil, salt, fresh garlic, and herbs, but I'll go make up a little batch then post for you with measurements--the dressing needs to be more tart than you'd make to put on lettuce, though it doesn't taste that way in the end.