Ingredients
- Fresh artichoke
- Lemon optional
- Olive oil optional
- Dipping sauce such as lemon butter, lemon cream, or seasoned olive oil
- The Secret Ingredient I promised you… Tabasco!
Instructions
Preparation:
- Start by trimming the artichoke. Cutting the top inch and optional leaf tips. (I prefer the leaves untrimmed for aesthetics, but most trim the prickly top)
- Optionally, rub the cut areas with a lemon to prevent browning.
- Cut off the stem for a flat base for the artichoke to stand.
Steamer Setup:
- Fill a large pot with about 1-2 inches of water, about halfway up the artichoke.
- Sprinkle a dash or two into the boiling artichoke water. It doesn’t make it too spicy but adds dimension to the flavor.
- Insert a steamer basket into the pot, ensuring the water doesn’t touch the bottom of the basket. If you don’t have a steamer basket, you can place them directly in the water.
Seasoning (Optional):
- Drizzle the artichoke with olive oil and sprinkle with salt and pepper if desired.
Steaming:
- Place the prepared artichoke in the steamer basket, cut side down.
- Cover the pot with a lid.
Cooking:
- Bring the water to a boil, then reduce the heat to maintain a simmer.
- Steam the artichoke for 25-45 minutes, depending on its size. Check for doneness by pulling off an outer leaf; it should come off easily when ready.
Serve:
- Once done, remove the artichoke from the steamer.
- Serve it hot or at room temperature with your favorite dipping sauce.
Eating:
- To eat, pull off the leaves one at a time, dip the base of the leaf in the sauce, and scrape the soft, fleshy part with your teeth.
- Continue until you reach the heart. Scrape off the fuzzy choke and savor the most tender part.