Artichokes with Roasted Red Pepper Velvet

Preparation

1. Step 1

   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.

   Step 2

   Cook artichokes in large pot of boiling salted water until knife pierces base easily, turning occasionally, about 30 minutes. Remove artichokes and cool.

   Step 3

   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.)

   Step 4

   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.