With a sharp knife cut off the points of the artichoke about 1½ inches. Boil in the water, vinegar and salt. Remove from liquid, cut each artichoke in half and remove the white fuzzy fibre or "choke." Drain well. Serve in a dish with French Salad Dressing or Vinaigrette Sauce, or Tartare Sauce. The artichokes may be eaten either hot or cold. If eaten hot, serve with melted butter or Hollandaise Sauce.