Hold the base of the artichoke and use kitchen shears to trim the ends of the leaves to remove the sharp thorns. The top two rows of leaves do not need to be trimmed.
Hold the artichoke firmly at the base and use a large chef’s knife to cut the top two rows of the leaf tips.
Cut the stem off flush with the base of the artichoke bulb.
Add to a medium bowl with 1 quart of water and 2 tablespoons lemon juice.
Submerge and let it sit in the acidulated water until ready to cook. This helps to prevent the leaves and stem from browning.
Remove artichoke from lemon water.
Bring water and salt to a boil. There should be enough water to cover the artichoke.
Add artichoke to the water, reduce to a simmer, cover and cook until the leaves can be easily pulled off, about 20 to 35 minutes depending on the size.
Drain and cool before eating.
Remove artichoke from lemon water, shaking off the excess moisture.
Fill the bottom of a large pot with about 2-inches of water, so that it's below the steamer basket when inserted.
Add in the steamer basket and then the artichokes. Cover the pot and turn the heat up to medium-high.
Once the steam is built up in the pot, start the cooking time.
Cook until the leaves can be easily pulled away from the bulb, about 20 to 35 minutes, depending on the size.
Calories: 33kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 1306mg | Potassium: 237mg | Fiber: 3g | Sugar: 1g | Vitamin C: 13mg | Calcium: 78mg | Iron: 1mg
Recipe from www.GoldBuckleFarm.com