I feel like it might be a little silly to share with you a recipe for steamed artichokes. Artichokes are not hard to steam, or grill, or braise (although this method requires turning them, which means they’re more fuss than I usually undertake) and a quick search on the internet will get you thousands of tutorials.

And yet, as a person who buys artichokes often in the spring and makes them this way almost every time, I realized I’ve never done a deep dive into it on the site before. So here we go. This is a love letter to the perfect springtime side.

An artichoke (in case you’ve never cooked one) is a big, heavy flower bud. We peel away the tough outer layers, then eat the tender inner petals leaf by leaf, scraping the soft flesh off the base with our teeth. The heart is the best part, but once we’re through the petals, we have to deal with the fuzzy choke — an inedible layer of threads that sits on top of the heart. Using a spoon or knife, we scrape away the choke, exposing the glorious heart below.

It sounds like a lot for a vegetable that we do this much work for, but I’ve always adored them. It’s part of the pleasure, working your way through one. We eat them dipped in butter, mayo, vinaigrette, or just salt. (My preferred method is below.)

Because they’re a lot of work, it’s worth picking a good one. You’re looking for a dark green, heavy, tight artichoke. The leaves should be tightly furled, not splayed out. If it’s been misted, it will even “squeak” when you rub the leaves together. Avoid any that look dry, bruised, or open. They’re usually less tender.

To prepare them, you’ll start with a chef’s knife and a pair of kitchen shears. A serrated knife can work too. A paring knife, while helpful for getting into tight spots later, isn’t sturdy enough for the first round of trimming. You’ll want gloves if you don’t want your hands to be stained black from the oxidation; some people also rub lemons on their hands. I rarely do either. If my hands are stained, it washes off in a day or two and reminds me that I ate artichokes.

First, slice off the stem of the artichoke so it can sit flat. Then, cut off the top 1/2 to 1 inch of the artichoke. With your kitchen shears, snip off the sharp tips of all of the leaves. This will make them easier to handle, and no one needs to get stabbed. You can also peel the tough outer layers off the artichoke, but some people find that’s where the best flavor is. I rarely do it.

Rinse them really well under cool water, separating the leaves as you do to get any dirt or bugs out. Some people rub their artichokes with lemon. I don’t usually, but it won’t hurt.

Place them in a steamer basket in a large pot with at least an inch or two of water. Bring the water to a boil, then reduce the heat to a simmer. Cover and steam for 30 to 45 minutes, or until an outer leaf pulls away easily. They’re generally done around 40 minutes for me.

To serve, I like them warm with a little salt (flaky, always), butter, and a bright, lemony dip. Sometimes, I’ll also make an herbed mayonnaise, but this is a quick one.