In reply to Maggy Wolf.
Are you peeling before you cook? If so, peel after instead. You’ll be happy then—that stem will be fat, succulent, and delicious.
version ai :
Steamed Artichokes
Steamed artichokes with mayonnaise. Is there anything better? Perhaps not. We’ve been eating them for dinner two to three times a week for the last month or so. It’s what everyone wants, and because it couldn’t be simpler, it’s what everyone gets.
I know it’s the season because every time I go to the store, there’s a giant bin of them near the entrance, and they look heavy and fresh, and green, and purple-tipped, and it’s impossible to resist them. My kids are now so good at tearing off a leaf, scraping it with their teeth, and discarding it neatly next to their plates. At some point I know they’ll grow tired of them, but that time is not now.
If you have never made one, or it feels like an intimidating project, I promise you it is not. A small one is great for one person; a large one works for two. You trim it, you cook it in about an inch of water, lid on, until tender, usually 25 to 35 minutes depending on size, and then you serve it with a little bowl of whatever you want to dip the leaves in.
The artichoke heart is the best part, but the leaves that protect it are the journey. So good, so simple. Enjoy.
Steamed Artichokes
Ingredients
- 1 large artichoke per person
- 1 to 2 tablespoons butter, melted, or mayonnaise or vinaigrette, for serving
Instructions
- Fill a large pot with about 1 inch of water.
- To prepare the artichoke: Trim stem flat. Using a serrated knife, cut the top 1/2 to 3/4 inch off the artichoke. With kitchen shears, snip the thorny tips off the remaining leaves.
- Place artichokes, cut side up, in the pot with water. Bring water to a boil, then reduce heat to a simmer, cover, and cook until a leaf from the center pulls away easily. This will take 25 to 35 minutes depending on size. (I do not add lemon or garlic to the water, but you absolutely can if you wish.)
- Remove artichokes and place on a wire rack or plate to drain slightly. Serve warm with small bowls of melted butter, mayonnaise, or vinaigrette for dipping.
