Baked, stuffed artichokes are popular with many people I know, but a simpler way to cook them is by steaming them whole. Prepared either way, eat the artichoke by peeling off its leaves. Then bite down on the leaf and scrape out the flesh with your teeth. The leaves have a mild flavor that’s enhanced by dunking in melted butter. The bottom of the artichoke is also edible. Once you remove all the leaves, cut out and discard the fuzzy part in the middle—the choke—using a spoon or knife. Cut the bottom into pieces and dunk in butter.
Yield: 4 servings
- 4 fresh artichokes
- 8 to 10 large garlic cloves
- 1/2 cup melted butter
Rinse artichokes well. Remove stems and tough outer leaves along bottoms. Snip off leaves’ pointed ends with kitchen scissors.
Peel garlic cloves and quarter lengthwise. Distribute garlic pieces evenly among artichokes, tucking them inside leaves.
Fill bottom of double boiler with water, place artichokes in top and cover. Bring to boil over medium-high heat, and cook for 25 to 30 minutes, until leaves are tender. Remove from heat.
Divide melted butter among four ramekins for dipping.