Steamed Artichoke
Steamed artichoke is a simple way to cook a whole artichoke and turn dinner into a slow, hands-on course. The vegetable cooks upside down in a few inches of salted water, which keeps the base tender while the leaves soften. Lemon stops the cut surfaces from browning. You eat it leaf by leaf, dragging each one through a dip, and finish with the prized heart at the center.
Instructions
Cut the stem and the top off the artichoke. Pull off the tough leaves around the base, then snip the pointed tip from each remaining upper leaf.
Rub the cut surfaces with the lemon so the artichoke keeps its color.
Put about 3 inches of water in a pot and add the salt and any other seasonings from the ingredient list. Bring it to a low boil.
Set the artichoke in the pot top-down. The pot should be tall enough for the lid to sit on without touching the artichoke.
Cook on low heat for 30 to 45 minutes. It is done when a knife slides into the bottom with no resistance.
Lift the artichoke out and stand it upside down to drain.
Serve it whole with one or more dips. Pull off a leaf, dip its base in the sauce, and eat the fleshy part at the base of the leaf.
Once the leaves are gone, scrape out the choke. Cut the heart into bite-sized pieces and eat it with the dip.
Make it personal.
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