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1
Rinse the artichoke under cold water to remove any grit.
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2
Cut off the top inch of the cone of leaves with a sharp chef's knife.
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3
Rub the cut surface with half a lemon to prevent discoloring.
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4
With kitchen scissors, snip off about 1/2 inch from the tips of the remaining broad leaves to remove the prickly needles, and rub with lemon.
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5
Finally, cut off the stem even with the base, trimming away any small leaves.
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6
Rub the flat base with the half lemon.
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7
Pour 2 inches of water into the pot and fit in the steamer basket.
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8
Arrange the prepared artichoke in the basket, top side down.
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9
Cover tightly and bring to a boil.
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10
Reduce the heat to maintain a slow boil and steam for 35 to 45 minutes.
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11
The artichoke is done when the base is easily pierced with a small sharp knife.
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12
Remove them from the steamer and rest top side up.
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13
Allow to cool.
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14
For each serving, gently pull off all the broad outer leaves of cooked, cooled artichoke, keeping bottom intact.
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15
Remove the inner core of small leaves and scrape the hairy choke from the bottom.
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16
With a small spoon, patiently scrape the edible flesh from the reserved leaves (including the inner core).
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17
You will have 2 to 3 tablespoons of flesh from each artichoke.
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18
Add tarragon, shallots, and a good drizzle of olive oil.
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19
Season with fresh cracked pepper and salt, and mix well with a fork.
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20
Pile into the artichoke bottom, and serve surrounded by a leaf of butter lettuce, garnished with a sprig of dill.
