Since it’s artichoke season I thought I’d pass out my secret to a quickly cooked artichoke! I love these things so much and buy a bunch of them each season then wait impatiently for them to come back into season again!
To steam an artichoke, get a large pot and a lid. Fill it with about an inch to two inches of water. The trick is to cut the artichoke in half! It cooks so fast when you do this. If you don’t cut it, it can take an hour or more sometimes, depending on the size of the artichoke. Cutting it in half cuts the time down to 25 to 30 minutes
And, when you cut it in half, you can clean it out right then and there.
So, chop the choke in half. Use a small knife to remove the fuzzy stuff at the heart. Fill a pot with a couple inches of water and set the artichokes in the water, standing upright. You can put as many in a pot as you want to, just keep an eye on the water to make sure it doesn’t evaporate completely. Then cover and simmer on low for about 25 minutes. When done, the leaves will fall right off those babies! I serve mine with butter but mayo or a nice aioli also does the trick!