Ingredients:
- 2 Large Artichokes, fresh and firm
- 2 cups Water (475 ml)
- 1 Lemon, halved
- 1 tsp Kosher Salt
- 2 Bay Leaves (optional)
- 2 Garlic Cloves, peeled and smashed
- 4 Tbsp Unsalted Butter (56 g), cut into pieces
- 1 clove Fresh Garlic, finely minced
- 1 tsp Fresh Lemon Juice
- 1/2 tsp Lemon Zest
- Sea Salt, to taste
- Freshly Ground Black Pepper, to taste
Instructions:
- Prepare the Artichokes: Rinse the artichokes thoroughly under cold running water. Slice about 1 inch (2.5 cm) off the bottom of the stem so the artichoke sits flat. Using kitchen shears, snip the sharp, thorny tip off the ends of all the outer leaves, and snap off the smaller, tougher leaves at the base. Slice about 1 inch (2.5 cm) off the top point of the globe.
- Prevent Browning: Immediately rub all cut surfaces with the cut side of half a lemon to prevent oxidation.
- Set Up for Steaming: Pour 2 cups (475 ml) of water into a large pot and place the steamer basket inside, ensuring the water level is below the basket. Add the remaining lemon half, 1 tsp of salt, the bay leaves, and smashed garlic cloves to the water to flavor the steam. Cover the pot and bring the water to a rolling boil over high heat.
- Steam the Artichokes: Place the prepared artichokes stem-side down into the steamer basket. Return the lid immediately, reduce the heat to medium-low, and steam for 35 to 45 minutes. Test for doneness: the artichoke is done when a tough outer leaf can be easily pulled off.
- Prepare the Dipping Butter: While the artichokes are steaming, gently melt the 4 Tbsp of butter in a small saucepan over very low heat. Add the minced garlic and sauté gently for 1 minute until fragrant (do not let the garlic brown). Remove from heat and stir in the fresh lemon juice, zest, salt, and pepper. Keep warm.
- Serve: Carefully remove the artichokes from the pot using tongs and place them upside down to drain excess water. Serve immediately while still warm alongside individual small bowls of the warm lemon-garlic dipping butter.