Steamed Whole Artichokes

from FoodNetwork.com (Tyler Florence)
via Richard Lonergan
serves 2

4 sprigs parsley

4 garlic cloves

2 bay leaves

2 lemons, cut in half

¼ cup white wine

2 tablespoons olive oil

1 quart chicken broth or water

Salt and pepper, to taste

2 whole artichokes

Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer.  Season the liquid with salt and pepper.  In the meantime prepare the artichokes.

Wash artichokes under cold water.  Using a heavy stainless steel knife, cut the stems off close to the base.  Pull off the lower petals that are small and tough.  Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color.  If you wish (and I do), trim the thorny tips of the remaining petals with kitchen shears.

Place the artichokes in the steaming liquid, bottom up.  Cover and simmer for about 30 minutes.  The artichokes are done when a knife is inserted into the base and there is no resistance.  Serve hot or cold.

I went online to find how long to boil an artichoke and this recipe showed up.  The flavored boiling liquid adds a subtle new flavor to the artichoke. And this easily-doubled recipe is a foolproof way to prepare this wonderful vegetable.

And if you are new to the artichoke, have mayonnaise mixed with curry powder (or lemon juice and melted butter) for dipping.  To eat, pull off a leaf, dip and scrape the meat off the tender end with your front teeth.  When you reach the center cone of purple leaves, remove it.  This is the choke that protects the heart.  Now, scrape away the thistle fuzz covering the artichoke heart.  The heart is the meatiest part of the artichoke. Enjoy.