Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: Serves 2.
Ingredients:
- 2 fresh artichokes*
- Butter Sauce:
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. unsalted butter
- 1 tsp. dried Herbes de Provence
- Pinch of salt
Preparation:
1. Using an extremely sharp chef's knife or serrated knife cut off the top third of the artichoke. Cut off the bottom half inch of the stem.
2. Peel off all leaves until you're left with a tight, yellow-green core. Careful, though, or the spines will get you.
3. Using an extremely sharp paring knife, peel the stem. Depending on the size of your artichokes and the size of your pot you may need to cut off the stems flush with the base of the choke to fit them in the pot. But the stems are absolutely delicious so cook them too.
4. Place a steamer basket in the pot and add enough water to not quite reach the bottom of the basket.
5. Cook over simmering water until the base of the artichoke is easily pierced with a fork and a leaf is easily pulled free - 20 to 35 minutes.
6. Combine butter, lemon juice, herbs and salt in a small pan and heat over medium-low heat until butter is melted.
7. Pull individual leaves from artichoke, dip in butter sauce and scrape flesh from the bottom of the leaf with your teeth. When you reach the prickly core, use a sharp pairing knife to cut out the bristles, then dip and eat the base and stem. (How to Eat an Artichoke)
*Note: The artichoke is a flower, literally, and you want choose flowers that are definitely beginning to open and spread - but only beginning to. But too early or too late and the leaves will be tough.
Other dipping sauces…