Find an artichoke that seems heavy and compact for its size.
- Rinse underwater.
- Cut dried end of the stem off.
- Using serrated knife, cut entire tip of artichoke off
- Brush with sliced lemon to inhibit browning
- Using sharp kitchen scissors cut pointy thorny tips off
- Use your fingers to open up leaves a bit
Soak in acidulated water while you prepare hot water
. Thanks Martha Stuart for this fancy word
. 1/2 gallon water with the juice of two lemons - In large stock pot with a steamer basket, add 1 gallon water
- Place artichokes face down in steamer basket
- Place basket in pot
- Squeeze juice from two lemons over top of artichoke
- Sprinkle tops of artichoke with a bit of salt
- Place halved lemon as a cap on top of artichoke
- Cover and turn water on medium-high
- Check water level halfway through
- Add more BOILING water if necessary
- To test for doneness, push pointy knife into stem
- Place stem side up on towels to drain and cool
- Use tongs to remove core
- Set aside, because much of the core is edible
- Use spoon to scrape out choke from main artichoke
Options for dipping sauces
Grandpa’s Creamy Dipping Sauce
- 1/4 C Miracle Whip
- 1/4 C Sour Cream
- 1/4 C Plain Yogurt
- 1/4 C Ranch Dressing
- 1/2 tsp salt
- Juice and zest from two lemons
Martha Stewart’s Butter Dipping Sauce
- Mince one sprig of tarragon
- Add to 2 sticks butter . 1 C
- Add one half teaspoon salt
- Cook in very small pot at low temperature
