Artichokes (how To Cook)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 quarts water
• 2 teaspoons salt
• 6 tablespoons lemon juice or 6 tablespoons vinegar
• 2 -3 tablespoons olive oil (or more to taste)
• 1 -2 bay leaf (optional)
• 12 whole peppercorns
• 4 large artichokes (or 6 medium)

Recipe

• 1 trim stem of artichokes at the base.
• 2 remove any tough or discolored bottom leaves.
• 3 cut off approximately 1-inch of the top leaves, and trim remaining tips from leaves (i use scissors).
• 4 rub the base and all cut parts with lemon juice.
• 5 using fingers, open up the center of artichokes.
• 6 with a sturdy spoon remove and discard the fuzzy choke.
• 7 (i omit this step at this point and do it after cooking) combine all ingredients, except artichokes, and bring to a boil.
• 8 add artichokes, and partially cover and return to a boil.
• 9 cook until the stem end is easily pierced with a fork.
• 10 allow about 30 minutes for medium and 40 minutes for large artichokes.
• 11 remove from liquid and drain upside down.
• 12 serve with melted butter or horseradish sauce, or they may be stuffed.
• 13 note#1: artichokes may be cooked ahead and re-heated by putting in simmering water for 10 minutes.
• 14 they will keep several days in the refrigerator.
• 15 note#2: use an enamel or stainless steel pan for cooking.
• 16 do not use aluminum utensils.