Ingredients:

  • 2 large Fresh Artichokes
  • 1 cup Water or Dry White Wine
  • 2 Bay Leaves
  • 1 medium Fresh Lemon
  • 1 teaspoon Sea Salt
  • 1/2 cup Unsalted Butter (1 stick)
  • 1 tablespoon Fresh Lemon Juice
  • 2 tablespoons Fresh Herbs (Parsley, Chives), finely chopped
  • 1 small clove Garlic, finely minced
  • Black Pepper, to taste

Instructions:

  1. Preparation and Trimming: Halve the lemon. Keep one half aside for steaming, and use the cut side of the second half to rub the artichokes as you trim them (this prevents browning).
  2. Trim the Stem: Slice the stem off so the artichoke sits flat, removing any dry, woody parts.
  3. Snip the Leaves: Using kitchen shears, snip off the sharp, thorny tips of all the outer leaves (about 1/4 inch / 6 mm).
  4. Remove Top Tip: Using the chef’s knife, slice about 1 inch (2.5 cm) off the very top of the artichoke.
  5. Rinse: Rinse the trimmed artichokes thoroughly under cold water, gently pulling the leaves apart to flush out debris. Rub all cut surfaces with the reserved lemon half immediately.
  6. Set Up the Steamer: Place the steamer basket or trivet inside the large pot. Add 1 cup (250 ml) of water (or wine/stock) to the bottom, ensuring the liquid level is below the basket.
  7. Flavour the Steam: Add the sea salt, bay leaves, and the remaining lemon half to the steaming liquid. Bring the liquid to a rapid boil.
  8. Load the Artichokes: Carefully place the trimmed artichokes, stem-side down, into the steamer basket.
  9. Cover and Steam: Cover the pot tightly with the lid. Reduce the heat immediately to a vigorous simmer. Steam for 30–45 minutes.
  10. Check for Doneness: The artichokes are done when a leaf near the center can be easily pulled away with little resistance. If resistant, steam for another 5–10 minutes.
  11. Rest: Remove the artichokes from the pot using tongs and place them upside down on a clean tea towel or wire rack for 5 minutes to drain excess moisture.
  12. Melt Butter: In a small saucepan, gently melt the unsalted butter over low heat. Do not let it bubble or brown.
  13. Infuse: Remove the pan from the heat. Stir in the finely minced garlic, fresh lemon juice, chopped herbs, and freshly ground black pepper. Taste and adjust seasoning.
  14. Serve Hot: Serve the warm artichokes immediately, placing a dipping bowl of the lemon-herb butter alongside each plate.
  15. Eating Instructions: Instruct guests to pull off the leaves one by one, dip the fleshy base into the butter, and scrape the soft flesh away with their teeth. Once the leaves are gone, scrape out and discard the fuzzy ‘choke’ to reveal the tender heart.