Steamed Artichokes
 
 
Ingredients
  • Artichokes (1 per person)
  • Dipping sauce of choice
Instructions
  1. Rinse artichokes under cold running water. With a sharp knife, cut about an inch off the top of the artichoke. Trim the stem if you wish - I like the stem as it's part of the heart, but some people find it bitter.
  2. Fill a large saucepan with about an inch of water. Add about a tablespoon of lemon juice if desired. Place a steamer basket in the pot and place artichokes in the basket in a single layer. Cover and bring to a boil. Steam for about 30-40 minutes, until a sharp knife can easily pierce the base. Drain and cool until you can comfortably pick them up.
  3. Alternatively, you can cover artichokes with a damp paper towel and microwave for 6-8 minutes (add 4-5 minutes for each additional artichoke).
  4. Serve with dipping sauce of choice - lots of people do plain mayonnaise. I prefer Vegenaise with Dijon mustard or balsamic vinegar. To eat, pull off each leaf, dip in the sauce, and suck the flesh out of the base end. When you get to the heart, use a spoon to scoop out the fuzzy portion (which is inedible, and why they call it a "choke"). Cut into pieces if desired, dip in sauce, and enjoy.
Recipe by Baked In at https://www.baked-in.com/2012/03/24/steamed-artichokes/