An Artichoke Toute Seule

1. 1

   You can either steam or boil a big artichoke.

2. 2

   I prefer steaming, because the artichoke gets less waterlogged, and it doesnt take much longer.

3. 3

   So get a big pot of water going, with a steamer set up inside it, while preparing the artichoke.

4. 4

   Trim off the small outer leaves and cut off the stem close to the base.

5. 5

   I always keep the stems for a salad, so I shave off the stringy outside and steam the stem alongside the artichoke, retrieving it when it is tender (2025 minutes).

6. 6

   After about 40 minutes of steaming, the artichoke should be done; test by pulling off a leaf: if it pulls off easily, the base is tender.

7. 7

   Drain well.

8. 8

   Squeeze as much fresh lemon juice as you like into the melted butter, mix well, and put sauce in a little dipping bowl.

9. 9

   While youre at it, why not cook a second artichoke and have it later in the week with a vinaigrette (page 149)?

10. 10

    I often take an artichoke to the office for lunch.

* Per serving · 4 servings · Values may vary.

No additional tips available.