Artichokes are scary. With all those tough spikey leaves they look like they just want to be left alone.
So, I usually buy them in a can. But, there are piles of fresh artichokes at the grocery store right now, so I swallowed my fears and tried steaming them. They turned out great!
1 peeled clove of garlic
1 stick butter
1 minced clove of garlic
1 teaspoon garlic salt
1/2 teaspoon italian seasoning
fresh ground black pepper to taste
1 tablespoon grated parmesan cheese
1. Rinse the artichoke in cold water.
2. Using a big honkin’ knife, slice 3/4″ off the tip of the artichoke. Remove any small leaves from the base of the artichoke. If you’re feeling fancy you can trim the end of each outer leaf.
3. Rub a slice of lemon on the cut leaves of the artichoke leaves so they don’t brown.
4. Put an inch of water in a pot with a garlic clove, a squeeze of lemon juice and a bay leaf. Insert a steaming basket and put the artichoke in the basket with the stem side down.
5. Cover the pot, bring to a boil, and reduce heat. Simmer for 25–45 minutes or until the leaves pull off easily and the stem is tender when pierced with a knife.
6. Place butter, minced garlic, garlic salt, italitan seasoning, black pepper, and parmesan cheese in a microwave safe container. Microwave until butter has melted and stir well.
7. Dip each leaf in melted butter and scrape the meat at the base of each leaf off with your bottom teeth. Discard the empty leaves. Work your way from the outside leaves in to the middle. Don’t eat the hairy flower in the center, scoop that out with a spoon, and underneath is the artichoke heart—the most delicious part! Warning: Have lots of napkins on hand. Butter will dribble down your chin!
This was my first attempt at artichokes. So, I want to know—how do you eat artichokes?