Prepare Artichokes (For Both Methods)

Cup of Yum
1. Trim the stem off leaving about 1 inch at the base. You can also cut the stem off flush with the base of the artichoke bulb for a nicer presentation.
2. Remove any woody outer leaves and slice off about one inch from the top of the bulb. Use kitchen shears to trim the top ends of each leaf (the spiky, thorny parts).
3. Rinse under cold running water separating the leaves very gently to allow the water to pass through.
4. If you are waiting a while to cook the artichokes, place the artichokes in a medium bowl filled with about 1 quart of water and lemon juice from 1 lemon.

Boiled

1. Bring a pot of salted water to a boil. There should be enough water to cover the artichokes.
2. Add the prepared artichokes to the pot and return to a boil. Lower the heat, cover the pot and cook at a low boil until the leaves can easily be pulled off, about 20 to 35 minutes depending on size.
3. Drain and cool before eating.

Steamed:

1. Fill a large pot with about 2 inches of water. The water should be below the steamer basket. Add the salt and lemon slices.
2. Place steaming basket into the pot and bring the water to a boil over high heat.
3. Using kitchen tongs, carefully place the artichokes in the steamer (be careful the steam is hot) then, cover the pot.
4. Lower the heat to medium and steam until the leaves can easily be pulled off, about 25 to 35 minutes.

To eat:

1. Pull off the leaves and gently bite down on the bottom, light colored end of the leaf. Tightly grip the other end of the leaf while scrapping it through your teeth to remove the meaty flesh.
2. You will get to the tender inner leaves that usually have purple tips. You can remove them by pulling them all at once. The tender ends of this part can be eaten.
3. Now you can see the choke. With a spoon or the tip of a knife, scrape off the choke (that’s the inedible fuzzy part.
4. The remainder is the artichoke heart. This part is all edible) You can cut it into pieces and eat it.