We have one huge artichoke plant in our garden, planted with dreams of growing a crop of artichokes. So far, nothing but gorgeous leaves have been produced. My daughter in law, Kristen, planted and babied this and has watched it anxiously to see if there was anything to harvest. On April 1, my husband bought a small artichoke and nestled in the center of this plant with a small April Fool! note stuck to the bottom. Kristen pulled at it, only realizing the joke when it came out so easily! She had a good laugh, and so did the rest of us. So far, even this has not prompted the giant plant to produce.
Wanting to grow our own has nothing to do with enjoying an artichoke while we wait. This is a special treat, but it does not need to wait until we have guests for dinner or a holiday. In fact, I think we enjoy it more when we make it the star attraction. There is nothing hard about preparing and cooking artichokes, but it does take a little time, so it is a special occasion when we have one. You can find this recipe all over the internet and in many cookbooks, but they don’t have our April Fool story!
Steamed Artichoke with Lemon Butter
1 or more Medium to Large Globe Artichokes
2 Lemons, 1 sliced and 1 juiced.
1 Bay Leaf (optional)
2 Teaspoons sallt
4 Tablespoons Butter
Add about an inch and a half of water to a saucepan large enough to set the artichoke in and leave room to cover. Add salt and bring to boil while geetting the artichoke ready to cook.
- Cut off a slice of the bottom and any stem so the artichoke will sit upright. Then slice off the top of the artichoke about an inch and a half down.
- With sharp kitchen shears, cut off just the tip of all the leaves, going around the artichoke until all leaves have the sharp little point on the the edge of the leaves removed.
- Reduce heat enough for water to simmer. Set the artichoke into simmeringng water. Lay lemon slices on top and around. Add bay leaf, if using. Then cover.
- Steam the artichoke for 25 to 35 minutes, depending on size. When you are able to pull one of the leaves out easily, it is done. Remove to serving dish, sitting upright.
- Melt butter and add lemon juice.
Serve the artichoke with lemon butter on the side.To eat the artichoke, pull off leaves, or petals, one at a time. Dip in lemon butter, Tightly grip the stem end of the petal. Place in mouth, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal .
With a knife or spoon, scrape out and discard the inedible fuzzy part (called the “choke”) covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut into pieces and dip into sauce to eat. Continue until all of the petals are removed.
With a knife or spoon, scrape out and discard the inedible fuzzy part (called the “choke”) covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut into pieces and dip into sauce to eat. Many think this is the best part of the artichoke!
Cook’s Note: An alternative dipping sauce is mayonnaise with a splash of balsamic vinegar.