How to Cook and Eat an Artichoke

1. Trim the Artichokes: Cut off the top inch of the artichoke with a sharp knife to remove the thorny tips. Use kitchen scissors to trim the tips of the remaining outer leaves. Cut off the stem, leaving about 1 inch, or trim it completely if you want the artichoke to sit flat. Rub the cut edges with a halved lemon to prevent browning.
2. Remove Small Leaves: Pull off any small or tough leaves near the base.  
3. Cooking Methods: Steaming (Most Common) Fill a pot with 2 inches of water. Add a slice of lemon, garlic cloves, and a bay leaf for extra flavor. Place a steaming basket in the pot and bring the water to a simmer. Place the artichokes stem-side down in the basket, cover, and steam for 20-40 minutes, depending on size. Check for doneness by pulling a leaf—it should come off easily, and the base of the leaf should be tender when scraped with your teeth. Pro Tip: Serve with melted butter, garlic aioli, or vinaigrette for dipping. Boiling: Fill a large pot with water, add a pinch of salt, and squeeze in half a lemon. Optionally, add garlic cloves or a bay leaf. Bring the water to a boil, then reduce it to a simmer. Submerge the artichokes and cook for 25-40 minutes, depending on size. Test for doneness the same way as steaming.

Serving Suggestions:

• Dip the leaves in melted butter, lemon garlic butter, or your favorite dipping sauce.
• Once you’ve eaten the leaves, don’t forget the heart—the best part! Use a spoon to scrape out the fuzzy choke, then enjoy the tender heart.  

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