It’s spring and what does that mean? Artichokes. One of my favorite vegetables. I grew up eating these tasties of all places…camping. My mom use to make them for our camping group. I have fond memories of sitting around the campfire snacking on them dipped in mayo, working so hard to get to the middle and devour the prized center, the heart.
There are a several methods to preparing them but the best method I have found is straight up boiling them in salted water with lemon.
To prepare them, depending on size you will want to trim off the bottom and cut off the sharp edges of each petal.
The artichokes pictures are a smaller version I found at Trader Joe’s. I find these to be a bit sweeter than the larger ones, but if you can’t find them, the larger ones are just fine.
Place a large pot of water on the stove and add a good amount of salt and one lemon, quartered. Bring to a boil and add the artichokes.
These little guys love to float so it’s best to place a small plate on them to help keep them submerged.
Place a lid on your pot and let them cook for 20-30 minutes. You will know they are down when you can easily pierce the bottom of one of the artichokes with a knife.
Remove from the water and drain upside down to get all of the water out.
- 4 small artichokes or 2 large
- 1 lemon, quartered
- 2 T salt
- Place a large pot of water over high heat, adding salt. Bring to a boil.
- Prepare the artichokes. Trim the artichokes bottoms off. Using scissors, trim the prickly edge off of each leaf. Cut the top ½" of the artichoke off.
- Place the artichokes in the boiling water with lemon.
- Place a plate over the top of the artichokes to keep them from floating to the top.
- Put lid on pot and boil for 20-30 minutes. You will know they are done when you can easily piece the bottoms with a knife. Enjoy by peeling off each leaf and dipping them in the sauce of your choice. I highly recommend garlic aioli or chipotle aioli.