Recipe highlight: Classic Steamed Artichokes

You know the saying, “April showers bring May flowers.” While you probably think about tulips and lilies, I want you to also think about artichokes! Yes, artichokes! You may be interested to know that the artichoke is actually the bud of a plant from the thistle family. When I see fresh artichokes at the farmers markets, I cannot resist bringing home a “bouquet.”

Spring is the peak artichoke season and fresh artichokes are just too good to miss out on. The leaves are meaty and satisfying, with a nutty flavor that can be served with a tasty dipping sauce or melted butter for a fresh spring appetizer that can’t be beaten.

Preparing artichokes for the first time can be daunting, but don’t let it intimidate you! Once you learn this simple method, you will want to enjoy this delicacy as often as possible!

Easy Steamed Artichokes

2 fresh artichokes
1 lemon, cut into wedges
1-3 cloves garlic
Dipping sauce (optional)

Use a knife to slice off the bottom 1/2-inch (or more, if you’d like) of the artichoke stem, and the top 1 inch of the artichoke globe (the leaves on top). Remove any small leaves toward the bottom of the stem.  Rinse the artichoke with water. Use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don’t poke you when you eat them).  Then rub a lemon wedge all over the leaves. 
Drop the remaining lemon wedges in a large stockpot and fill the pot with a few inches of water.  Add garlic and place a steaming basket in the pot, then place the artichokes in the steaming basket stem-side-up.  Cover the pot with a lid. 

Heat the water over medium-high heat until it comes to a simmer. Then reduce heat to medium-low and continue steaming the artichokes for 30 minutes or until a knife can be very easily inserted in the stem of the artichoke and a leaf pulls off easily (and the fleshy part scrapes easily off of the leaves, as mentioned below). 
Remove from heat and transfer the artichokes to your serving plates.

To eat the artichoke, remove the outer leaves, dip them in your sauce if desired, then use your teeth to scrape off the soft fleshy part of the leaves. Repeat until all of the leaves are removed. 
Then you will be left with the fuzzy “choke”.  Use a spoon to scrape off all of the fuzzies (they’re inedible).  Then use a knife and fork to cut the remaining artichoke heart and stem into bite-sized pieces.  Dip in the sauce and enjoy.

--contributed by Jill Rozier
Lake Tahoe Markets
www.LakeTahoeMarkets.com