Recipe by Tami Ganeles Weiser; photo by Sherry Gerstein
Prep Time: 20 minutes Cook Time: 35 minutes
Some people find artichokes intimidating, but they’re really pretty simple. The one thing you absolutely must have is a heavy, super-sharp knife. A chef’s knife is your best bet. Here’s a basic recipe for prepping and steaming them. Don’t skip the lemon juice; it will keep them from turning brown when exposed to the air. Steamed artichokes are traditionally served with a hollandaise sauce, a bagna cauda, or a vinaigrette of some kind.
4 large globe artichokes
1 tablespoon salt
- Cut 1 lemon into wedges and place them in a mixing bowl of water. Cut another in half and set aside. Squeeze the juice from the third lemon into a small bowl, straining out the seeds.
- Snap off the tough outer leaves of 1 artichoke. Peel the stem. Using a serrated knife, cut off the top half. With kitchen shears or a small, sharp knife, snip off the remaining sharp or spiky tips. Scoop out the inedible fuzzy choke with a small spoon or melon baller.
- Rub the cut surfaces with the lemon halves to prevent discoloration. Repeat with the remaining artichokes and lemon.
- Set a steamer basket in a large pot; add enough water so the water level reaches just below the basket. Add the lemon juice and 1 tablespoon salt and bring to a boil.
- Place the artichokes into the basket, stem-side up. Cover and steam for 25 to 35 minutes, until the hearts are tender when pierced with a tip of a paring knife, and inner leaves pull out easily; add more water if necessary. Serve warm or at room temperature with dipping sauce, if desired.