For my friend Susan B:
Pre-cook the artichokes. My standard method is boiled, dropping artichokes into about four quarts of boiling water seasoned with a generous tablespoon of kosher salt (I use Diamond Crystal), several cloves of sliced fresh garlic, about ten peppercorns, a teaspoon of fennel seeds, and three bay leaves (all of which will get captured between the leaves, which I like). I drop the lid of a smaller-diameter pan on top to hold them underwater while they cook at a rolling simmer which, on my stove, is med-low, for 50-60 minutes when a leaf, barely tugged on, will come away. Extricate artichokes with good tongs, draining each well as you remove them, and remove to a platter to cool, hearts down.
While the chokes are cooking, make the marinade. This is enough for four:
Four tablespoons olive oil
Five tablespoons red wine vinegar*
a healthy dash of Worcestershire sauce
a big fat pinch dried basil
a big fat pinch dried or fresh tarragon
Four cloves fresh garlic, finely minced
1/2 tsp kosher salt
*My vinegar is home made and winier, less acidic than commercially made vinegars. For most commercial vinegars, I recommend cutting them with a dollop of actual red wine to boost the wine flavor.
Spoon marinade over the artichokes and let marinate at room temperature for at least several hours. Those I served you had sat for about three--but overnight's even better.