Basic Steamed Artichoke
- Snap off the stem.
- With a stainless steel knife, slice off the top, about 1 inch from the pointed end.
- Use scissors to cut off the tips of the outer leaves.
- Rub all cut surfaces with lemon juice.
- Bring water to a boil in a pot with a steamer insert.
- Place the artichoke in the insert and cover the pot tightly.
- Steam until the base is tender and the leaves pull out easily, about 40 minutes.
- If serving whole, pull out the cone of leaves in the center of the artichoke.
- Use a small spoon to scoop out the choke.
- If using the heart only, pull away all of the leaves and then scoop out the choke.
- You will need approximately 8 large artichokes to get the equivalent of 1 13 3/4-ounce can of artichoke hearts.
artichoke, lemon
Taken from cooking.nytimes.com/recipes/11753 (may not work)