Steamed Artichokes

Artichokes were always a treat for us growing up. We probably only ate them a couple times a year.  To me they're so tasty & fun to eat I wish I ate them more.  My favorite fresh produce market, Sosbey's, in Hoboken had some on sale so I seized the moment and bought three!

I didn't remember exactly how my mom used to make them so I hit the interwebs & found a quick recipe for steamed whole artichokes by Tyler Florence.

Click through for Tyler's complete recipe & my photos.

PS: Happy Birthday to my favorite father-in-law, John!


Ingredients

• 4 sprigs parsley (I didn't have any & it still tasted great!)
• 4 garlic cloves
• 2 bay leaves
• 2 lemons, cut in half
• 1/4 cup white wine
• 2 tablespoons olive oil
• 1 quart chicken broth or water
• salt & pepper, to taste
• 2 whole artichokes (I made 3 & it worked great)

Directions

1. Put the parsley, garlic, bay leaves, lemons, wine, oil & broth in a large pot and bring to a simmer. Season the liquid with salt & pepper. In the meantime prepare the artichokes.
2. Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke & rub with half a lemon to preserve the green color. I opted to trim my thorny tips of the petals with kitchen shears.
3. Place the artichokes in the steaming liquid, bottom up. 
4. Cover & simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base & there is no resistance.
5. To eat, pull off a leaf & scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart (the best part!). Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.