Steamed Artichoke

1. 1

   Cut the top quarter off the artichoke with a serrated knife.

2. 2

   Snap off and discard any battered outer leaves.

3. 3

   Using scissors, trim the remaining barbed leaf-ends of the artichoke.

4. 4

   Cut the stem flush with the artichoke body.

5. 5

   Rub the cut surfaces with a lemon half.

6. 6

   Fit a medium pot large enough to hold the artichoke with a steamer basket.

7. 7

   Slice the remaining lemon and use it to line the steamer.

8. 8

   Arrange the herb sprigs and garlic over the lemon.

9. 9

   Put the artichoke stem-end up in the center of the steamer.

10. 10

    Add enough water to come up to the bottom of the steamer.

11. 11

    Cover and steam over medium-high heat, adding more water if necessary, until outer leaves can be easily removed from the artichoke and the base can be readily pierced with a knife, about 40 minutes.

12. 12

    Serve the artichoke warm with melted butter or oil, or chilled with mayonnaise or oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.