Here’s how I make artichokes. We eat a ton of artichokes this time of year. We love ‘em. High in fiber, rich in antioxidants. And they taste amazing.
First, apologies for some of the photos. I didn’t want to use flash and it was getting late in the day.
Put one of those steamer thingies in a pot and add water, over the bottom of the steamer. A little too much water is better than having it go dry—that’s not pretty. Add a generous amount of salt, and put it on the stove over medium-high heat.
Meanwhile, prep the artichokes. Holding onto the stem, snip the tips of the leaves.
Then cut off the top and the stem.
Pop ‘em in the pot and put on the lid. You put the salt in, didn’t you? Good.
While they are cooking, let’s make some dipping sauce. I start with mayonnaise, then add a little olive oil to loosen it up—mine looks funny because, with the climate I live in, I keep it in the fridge. I’m using lemon and garlic today.
Along the way I decided I was in the mood for a spicy, chipotle flavor. Use any herbs or spices you like. Taste as you go. Make it your own.
At about 15 minutes flip the artichokes so the leaves don’t dry out. Put the lid back on.
After 30 minutes, I pulled out a leaf to test. Still a little underdone. You could cook ‘em 10 minutes more, or you could quit now and finish ‘em later in the microwave…or….you could finish ‘em on the grill.
Before I finish them, I cut them in half and remove the choke. I use a spoon. It works the best. When they’re cooked, the choke lifts right out.
I like to drizzle them with olive oil and put them on the barbie. If you’ve got wood chips, even better. The grilling finishes the cooking, adds a little smokiness, and caramelizes them. About ten minutes.
Yeah, they’re labor-intensive. But they’re so good, I don’t mind. Not one bit.