Steamed Artichokes

We prefer thorny green globe artichokes for this classic preparation.

Steamed Artichokes
Artichokes are big in heart and flavor—we prefer thorny green globe artichokes for this classic preparation.
Yield: serves 4

Ingredients

  • 4 medium artichokes
  • 1 lemon, halved

Instructions

  1. Using a sharp kitchen knife, trim off stems, just at the base, from artichokes, then cut top one-third off each. Snip off thorned tip or about the top quarter of each leaf with a pair of scissors.
  2. Rub cut surface with lemon to prevent discoloration. Put artichokes stem side down into a steamer basket set over a pot of simmering salted water over medium-high heat.
  3. Cover pot and steam until stem ends of artichokes are tender when pierced with a fork and leaves pull out easily, 1–1 12 hours.
  4. Serve artichokes hot, at room temperature, or cold, with mayonnaise, vinaigrette, or melted butter for dipping, if you like.