Ingredients
Equipment
Method
- Trim the discolored end of the artichoke stem, then cut off the very lowest leaves and peel the stem if needed.
- After the stem is trimmed and peeled, cut the artichoke and the stem in half. Use a small sharp knife to make a deep cut under the fuzzy choke on each half.
- Grab the very inside leaves, and pull out, taking the choke with it. Try to leave as much of the leaves as you can while removing all the choke.
- Lately I like to use kitchen shears and cut off the sharp ends; your choice on that.
Notes
- Storage: To store leftovers, place them in an airtight container in the refrigerator. They can last up to three days, making them perfect for meal prep.
- Freezing: If you want to freeze them, make sure they are completely cooled, then place them in a freezer-safe bag. They can last for up to two months in the freezer.
- Pairing: Serve your artichokes with a dipping sauce like melted butter, garlic aioli, or lemon vinaigrette for added flavor.
- Serving Size: One medium artichoke is typically a good serving size. You can adjust based on appetite and the number of side dishes.
- Experiment with Flavors: Don’t hesitate to mix it up! Try using different seasonings in the water for steaming to infuse flavor.