Ingredients:

  • 2 large artichokes
  • 1 lemon, halved
  • 4 cups water (950ml)
  • 2 cloves garlic, smashed
  • 1 bay leaf
  • 2 tablespoons olive oil (30ml)
  • Salt and freshly ground black pepper to taste
  • Melted Butter (for dipping)
  • Garlic Aioli (for dipping)
  • Lemon Vinaigrette (for dipping)

Instructions:

  1. Rinse the artichokes under cold water.
  2. Cut off the top inch (2.5cm) of each artichoke with a sharp knife.
  3. Snip off the thorny tips of the outer leaves with kitchen shears.
  4. Rub the cut surfaces with lemon to prevent browning.
  5. Trim the stem so the artichoke can stand upright. Peel the outer layer off the stem.
  6. Pour water into the large pot. Add garlic, bay leaf, and the remaining lemon half.
  7. Place the steamer basket in the pot, ensuring the water doesn’t touch the bottom of the basket.
  8. Place the artichokes in the steamer basket, stem-side up. Drizzle with olive oil and season with salt and pepper.
  9. Cover the pot and bring to a boil. Reduce heat to medium and steam for 30-45 minutes, or until a leaf pulls out easily and the base is tender when pierced with a knife.
  10. Carefully remove the artichokes from the pot using tongs.
  11. Let cool slightly.
  12. Serve warm with your choice of dipping sauce.
  13. Pull off a leaf.
  14. Dip the fleshy end of the leaf into your sauce.
  15. Scrape the tender flesh off the leaf with your teeth.
  16. Discard the remaining leaf.
  17. Once you reach the choke (the fuzzy part), scrape it away with a spoon to reveal the heart.
  18. Cut the heart into pieces and enjoy – it’s the best part!