{"id":4554,"date":"2014-06-22T13:53:37","date_gmt":"2014-06-22T13:53:37","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/steaming-an-artichoke\/"},"modified":"2021-01-05T12:05:09","modified_gmt":"2021-01-05T19:05:09","slug":"steaming-an-artichoke","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/steaming-an-artichoke\/","title":{"rendered":"Steaming an Artichoke"},"content":{"rendered":"

Find an artichoke that seems heavy and compact for its size.<\/strong><\/p>\n

    \n
  1. Rinse underwater.<\/li>\n
  2. Cut dried end of the stem off.<\/li>\n
  3. Using serrated knife, cut entire tip of artichoke off<\/li>\n
  4. Brush with sliced lemon to inhibit browning<\/li>\n
  5. Using sharp kitchen scissors cut pointy thorny tips off<\/li>\n
  6. Use your fingers to open up leaves a bit
    \nSoak in acidulated water while you prepare hot water
    \n. Thanks Martha Stuart for this fancy word
    \n. 1\/2 gallon water with the juice of two lemons<\/li>\n
  7. In large stock pot with a steamer basket, add 1 gallon water<\/li>\n
  8. Place artichokes face down in steamer basket<\/li>\n
  9. Place basket in pot<\/li>\n
  10. Squeeze juice from two lemons over top of artichoke<\/li>\n
  11. Sprinkle tops of artichoke with a bit of salt<\/li>\n
  12. Place halved lemon as a cap on top of artichoke<\/li>\n
  13. Cover and turn water on medium-high<\/li>\n
  14. Check water level halfway through<\/li>\n
  15. Add more BOILING water if necessary<\/li>\n
  16. To test for doneness, push pointy knife into stem<\/li>\n
  17. Place stem side up on towels to drain and cool<\/li>\n
  18. Use tongs to remove core<\/li>\n
  19. Set aside, because much of the core is edible<\/li>\n
  20. Use spoon to scrape out choke from main artichoke<\/li>\n<\/ol>\n

    Options for dipping sauces<\/strong><\/p>\n

    Grandpa’s Creamy Dipping Sauce<\/strong><\/p>\n