How to Prepare Artichokes
Serve fresh, cooked artichokes as a spring starter or a light lunch.
Step 1:
Wash artichokes well. Cut stem to 1” or less. Slice 3/4” to 1” off the top of the artichoke and use kitchen shears to snip off the thorns on the tips of the artichoke petals.
Step 2:
Half and squeeze the juice of 2 or 3 lemons into a large pot of lightly salted water. Put squeezed lemon halves in the pot too. (The lemon will help prevent artichoke from discolouring as it cooks.) Bring to a simmer and add the artichokes. Cover and simmer 25 to 30 minutes, or until the petals can easily be pulled off.
Step 3:
Drain artichokes well and cool. Pull out centre leaves to expose the fuzzy centre (choke). Scrape out and remove choke with a small spoon and the artichoke will be ready. Serve with a dip, such as mayonnaise flavoured with pesto.