To boil artichokes properly, follow these steps:
- Prepare the Artichokes:
- Rinse the artichokes to remove dirt.
- Trim the top ½ to 1 inch of the artichoke to remove the thorny tips.
- Use kitchen scissors to trim the sharp tips off the remaining leaves.
- Cut off the stem flush with the base, or peel the fibrous outer layer if you want to keep the stem edible.
- Soak the trimmed artichokes in a bowl of water with lemon juice to prevent browning.
- Boil the Artichokes:
- Fill a large pot with enough water to cover the artichokes.
- Add salt, lemon halves or slices, and optionally garlic, bay leaves, peppercorns for flavor.
- Bring the water to a boil.
- Add the prepared artichokes to the boiling water.
- Reduce the heat to a simmer, cover the pot, and cook for 20 to 45 minutes depending on the size of the artichokes. Small artichokes take about 20-30 minutes, larger ones up to 45 minutes or more.
- The artichokes are done when you can easily pull off an outer leaf or a knife pierces the base without resistance.
- Drain and Serve:
- Remove the artichokes with tongs or a slotted spoon.
- Drain upside down in a colander to remove excess water.
- Let them cool slightly before serving.
- Eating the Artichokes:
- Pull off the large outer leaves one at a time.
- Scrape the soft edible part at the base of each leaf with your teeth.
- Once the leaves are removed, cut away the spiky inner leaves and scrape out the fuzzy choke with a spoon to reach the heart, which is fully edible.
This method yields tender, flavorful artichokes ready to be enjoyed with dips like melted butter or aioli
