I watched my mother make steamed artichokes for my family every summer when I was a little girl. She never trimmed the spiny edges because my brother and I were always moving the scissors around, so she could never find them. Now that my brother and I have grown up and moved out this is no longer an issue, and whenever I come home to make our summer favorite artichokes, I grab my trusty pair of scissors and trim the edges.
- 2 Globe Artichoke
- 2 Lemons
- 1 stick salted butter (make sure it is a good quality butter)
- 3 cloves garlic
Use a large pot to boil water. While you are waiting for the water to boil use scissors to cut off all the artichoke’s pointy tips, and use a large heavy knife to cut off the top and bottom. Cut the lemons in half,
Once the water is at a boil, squeeze the lemon juice into the boiling water, and put the lemon halves in as well. Add the artichokes to the boiling water and cook for 45 minutes to an hour. Once the artichokes are cooked, you should have no trouble pulling the leaves off to eat.
While cooking the artichokes, place a little butter and smashed whole garlic together in a separate small pot. Simmer the garlic in the butter until the butter is completely melted.
Serve with butter sauce on a plate.
Serve artichokes with a knife, which will be used to remove “the choke.” Tear off the green leaves and eat them, but when you get to the pink section of the artichoke (nicknamed “the choke”), stop eating, and cut out the heart, cut that up, and enjoy.