I feel like you don’t see artichokes around much in food media anymore, but they’re one of the only vegetables that my kids consistently adore. I’ve never understood why; they take effort to eat and aren’t exactly sweet or flashy or doused in sauce. But that’s artichokes for you — understated, delicious, and deeply satisfying.

For years, my favorite way to make them was to simmer them directly in water, but after hearing Debra Purvis’s glowing recommendation of steaming them instead (and then finding that the method also removes any bitterness I’d occasionally detect when they were simmered), I’m a total convert. Steamed artichokes cook more quickly, and also emerge more uniformly tender, with a meatier bottom, and less waterlogged in the leaves. When they’re done, they should be soft enough to pull the leaves off with almost no effort, and yet they still remain intact and pretty. Win-win-win.

They’re not especially filling, but a few of these with a sandwich or a nice salad would make an awesome spring lunch or dinner. I could eat them every single day until the season ends and never grow tired. If you don’t already know how to make them, this will be a useful and simple one to add to your repertoire. And if you’re new to eating them, I hope this is the guide you need to finally enjoy them, too.

Steamed Artichokes

Yields: 2 large or 4 small-to-medium artichokes
Prep time: 10 minutes
Cook time: 30 to 45 minutes

Ingredients:
2 to 4 globe artichokes
2 tablespoons lemon juice, divided
1/2 teaspoon salt, plus more to taste
1 to 2 cups mayonnaise, for serving
Optional, for dressing up mayonnaise: 1 to 2 tablespoons chopped fresh dill, chives, or parsley, a dash of hot sauce, or a pinch of garlic powder

Prepare the artichokes: With a sharp serrated knife, cut off the top inch or so off the artichoke. If there are any smaller bottom leaves, pull them off. Next, pull off the thick, tougher outermost leaves around the base until you reach the more delicate inner leaves. Trim the stem, leaving just a half-inch or so, or remove it flush with the base. Some people like to peel the stem, too; I don’t find it necessary but you can if you wish. I also usually don’t bother to trim the thorny tops off the individual leaves, but if your artichokes are exceptionally prickly, you can use a pair of kitchen shears to snip them off.

With your hands, gently open up the artichoke and drizzle 1 tablespoon lemon juice and 1/4 teaspoon salt into the center. Repeat with remaining artichoke(s).

Steam: Bring about 1-inch of water to a boil in a pot that has a steamer basket. The water should not touch the basket. Place artichokes in steamer basket, stem-side up, and cover the pot tightly with a lid. Steam for 30 to 45 minutes, depending on the size of your artichokes. They are done when a leaf from the center pulls away from the artichoke easily. Remove from heat, and let cool slightly before eating.

Serve: In a small bowl, stir together the mayonnaise with any herbs, spices, or hot sauce you wish to add. Serve alongside the artichokes. To eat, pull off each leaf and scrape the tender, fleshy part at the base through the mayo, discarding the rest of the leaf. When you’re down to the fuzzy choke in the center, scrape it away with a spoon (it’s inedible) and enjoy the artichoke heart. It is the best part!

Do Ahead: Artichokes can be cooked ahead and refrigerated for up to 3 days. Rewarm in the microwave, or at room temperature.
See also: Romanesco with Anchovy Garlic Butter, Asparagus with Feta and Salsa Verde, Broccoli with Lemon and Garlic, Charred Broccoli with Lemon and Pecorino, Sautéed Asparagus with Chile and Lemon, or Garlic Smashed Potatoes with Parsley