- 2 large artichokes
- 1⁄2 tsp. kosher salt
- Clarified butter, for serving (optional)
In a medium pot, bring 1 inch of water to a boil over high heat. Place a small rack or steaming basket in the bottom of the pot.
Using a serrated-blade knife, cut off the stems of the artichokes so that they sit flat. Cut off top third of artichokes. Using kitchen shears, trim the pointed tops from the leaves. Transfer artichokes to the saucepan and sprinkle with salt; cover and steam over medium-high heat until tender, about 40 minutes. Using tongs, transfer the steamed artichokes to 2 plates. Serve with drawn butter, if desired.