large artichoke per person for a full serving or ½
if served as an appetizer.
serving whole, slice the stem off flush with the
base of the artichoke. Remove the small lower
leaves. If needed, use scissors to cut off any large
thorny tips. The stem is edible and can be eaten by
cutting off the fibrous outer layer and cook with
serving half an artichoke, remove the small lower
leaves, any thorny tips and cut the fibrous layer
off of the stem (do not remove stem). Carefully cut
the artichoke in half.
non-aluminum pot with enough water to cover the
artichokes and add one tablespoon of olive oil.
Place artichokes in the pot and bring the water to a
simmer. Place a heat resistant plate over the
artichokes to keep them submerged.
time from simmer is about twenty minutes for whole
and fifteen minutes for half artichokes. Check five
minutes before above time and test for doneness.
They are done when the outer leaves come off easily
and the pulp on the leaf base is tender. Also, a
knife inserted into the artichoke heart should have
only slight resistance. If not done, continue to
cook for additional five minute increments until
the artichokes from the pot and allow to drain
upside down in a colander.
plates with a side of melted butter or mayonnaise.
For a special treat, serve with homemade aioli or
hollandaise sauce. Provides guests with a large bowl
for discarding leaves and a spoon to remove the