Let me guess those canned or glassed artichokes with herbs are wildly vinegarry. What's up with that? Cannedness is what is up with that.
(I like real artichokes sliced and doused with olive oil and a bit of vinegar too. Just not at the freak level of most jars on shelves.)
Let me revive this thread saying I still agree with CJane re anchovies (well, I smudge them) instead of artichokes on pizza.
