Brought to you by Catoctin Mountain Orchard
I love artichokes, but we probably only have them once or twice a year! Last night, I made them for Tim and I and tried a new and better way of cooking/steaming them.
I had two artichokes- so to prepare them, I washed them and then cut off the top of the artichoke. You can clip the pointy ends of the leaves, if you want, but I did not and it is fine, too.
Then, I stuffed two garlic cloves within the leaves of the artichoke.
Take a large pot and add water to the bottom, enough to cover the bottom of the artichokes stem down. About an inch to 1 1/2.
Before you actually add the artichokes, add juice of two lemons to the water, salt and bring to a boil.
Place the artichokes in the water stem down, cover and turn the heat to medium. Watch that the water doesn’t completely evaporate and turn the artichokes a few times so they steam evenly, cook for about 30 mins.
Once finishes, the leaves should easily pull apart and you should be able to open the artichoke to separate the leaves. I like to sprinkle parmesan cheese all over and serve with melted butter.
This time I tried a new aioli for it, too– take mayonnaise, add minced garlic and lemon juice, then dip your leaves! It was yummy!
- 2 artichokes
- 2 lemons
- 2 cloves garlic
- Mayonnaise- 2 tbsp.
- lemon- juice from half lemon.
- 1 clove minced garlic