Trim off and discard ends of stems and top third of petals.
Cut stems off at base; set aside.
Stand artichokes stem side down in large saucepot. Add water to fill pot almost halfway.
Add reserved stems, 3 tablespoons of the vinegar and ¼ teaspoon salt. Simmer, covered, until a petal pulls out easily, 30 to 35 minutes. Drain and cool slightly.
Chop cooked stems; set aside.
Preheat oven to 425°F.
In large skillet over MEDIUM-HIGH heat, heat 2 tablespoons olive oil.
Add leeks and cook until tender, 7 minutes.
Remove from heat.
Stir in chopped stems, herbs, salt and pepper.
Using spoon, remove and discard fuzzy center of artichokes.
Sprinkle remaining vinegar into center of artichokes.
Divide leek-herb mixture among artichoke cups.
Stand in 9×9-inch pan or baking dish.
Brush with 1 tablespoon olive oil.
Bake 10 minutes.
To eat, pull off outer petals and dip bases into herb mixture in center of artichokes, then cut the heart into bite-sized pieces.
Each serving provides: An excellent source of vitamin A, vitamin C and magnesium, and a good source of potassium and fiber.
Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.