Cook The Artichokes
Cut off the tips of all of the leaves using kitchen shears. There is no other reason for doing this than avoiding getting poked when handling them. They can be sharp.
Cut off about an inch from the top of the artichoke using a sharp knife.
There are a couple ways to cook an artichoke. Steamer baskets work well when inserted into a pan with a couple inches of water on the bottom. If you don’t have a steamer basket to steam the artichokes, a saucepan will work just fine. Fill a large pot with 3-4 inches of water and add the artichokes (they won’t be fully immersed – this is ok) along with one Bay Leaf and four cloves of garlic. I occasionally throw in a couple lemon slices, as well.
Cover the pot and bring water to a boil. Reduce to medium-low heat and let cook, still covered, for 30-40 minutes, or until outer leaves can be easily removed.
Eat The Artichokes
Melt a few tablespoons of butter in a small bowl in the microwave. This will be your dipping sauce when the artichoke is ready to eat.
Begin pulling the leaves off of the artichoke starting at the base. Dip the base of the leaf into the melted butter. Insert leaf into mouth and scrape teeth against it in order to pull the “meat” from it. Discard what is left of the leaf.
Continue doing this until you reach the center of the artichoke, sometimes called the fuzzy choke. You will see thin, small leaves and underneath them a layer of white fuzz. Cut in half lengthwise and then cut out the fuzzy portion with a knife. I personally find this to be a bit easier than trying to scrape it out with a spoon.
What is left will be the most delectable and meaty part of the entire artichoke. This is called the artichoke heart and it is delicious. Squirt fresh lemon juice over the surface, dip in butter and eat down to the stem.
Calories: 231kcal | Carbohydrates: 26g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 281mg | Potassium: 723mg | Fiber: 11g | Sugar: 4g | Vitamin A: 482IU | Vitamin C: 63mg | Calcium: 102mg | Iron: 3mg
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