If you have never prepared an artichoke, let me convince you to try! With a few helpful little tricks, they are easy to prep and the small amount of effort that goes into making them suddenly disappears when you reach the gold.
If you have ever eaten an artichoke, you know the “gold” I refer to.
The delectable, savory, totally scrumptious artichoke heart that is buried beneath the grumpy-looking leaves and intimidating fuzzy center.
Cut off the top of each artichoke and trim the leaves a bit. Place your large artichokes into a steaming basket inside your pressure cooker with a few inches of water on the bottom. Add the bay leaf, garlic, salt and pepper and lemon slices.
Begin pulling the leaves off the cooked artichoke starting at the base. Dip the base of the leaves into the melted butter. Insert each leaf into your mouth and scrape teeth against it in order to pull the “meat” from it.