Steamed Artichoke

• 1 artichoke
• 1 lemon
• Fresh herb sprigs such as tarragon, mint, parsley and/or thyme
• 1 clove garlic, peeled and sliced
• Serving Suggestion: melted butter, fruity extra-virgin olive, or mayonnaise

1. Cut the top quarter off the artichoke with a serrated knife.
2. Snap off and discard any battered outer leaves.
3. Using scissors, trim the remaining barbed leaf-ends of the artichoke.
4. Cut the stem flush with the artichoke body.
5. Rub the cut surfaces with a lemon half.
6. Fit a medium pot large enough to hold the artichoke with a steamer basket.
7. Slice the remaining lemon and use it to line the steamer.
8. Arrange the herb sprigs and garlic over the lemon.
9. Put the artichoke stem-end up in the center of the steamer.
10. Add enough water to come up to the bottom of the steamer.
11. Cover and steam over medium-high heat, adding more water if necessary, until outer leaves can be easily removed from the artichoke and the base can be readily pierced with a knife, about 40 minutes.
12. Serve the artichoke warm with melted butter or oil, or chilled with mayonnaise or oil.

artichoke, lemon, fresh herb sprigs, clove garlic, suggestion

Taken from www.foodnetwork.com/recipes/food-network-kitchens/steamed-artichoke-recipe.html (may not work)