Keep it simple and easy. Serve with your choice of sauce, like melted butter, lemon and pepper, or hollaindaise sauce. One artichoke equals one serving.
- 1 artichoke
- butter melted or other sauce, optional
- lemon juice optional
Slice about 3/4 inch to 1 inch off the tip of the artichoke. Pull off any smaller leaves toward the base and on the stem. Trim off any excess stem. (You can cut the stems off and peel the fibrous outside layers and cook them with the artichokes). Rinse the artichoke in cold water. Put about 2-3 inches of water in a large pot and insert a steaming basket. Add the chokes to basket, and cover. Bring water to a boil, then reduce heat to a simmer. Cook for 25 to 45 minutes or until the outer leaves can be pulled off.
Artichokes can oxidize (turn brown). To prevent this, have a bowl with water and lemon juice ready to keep the artichokes in. A ratio of 1 quart of water to 2 to 3 T of lemon juice seems to work.
Allow artichoke to cool enough to handle. Peel off outer petals, one at a time. Serve with melted butter, lemon and pepper, or hollandaise sauce.