Artichokes

Here's how to steam or oven roast this spiky vegetable!
0:28 Stovetop (steamed)
Prepare 2 artichokes by trimming the stems and removing the very top portions of the thorns.
Into a pot, add 2 bay leaves, 1 tablespoon of peppercorns, 3-4 cloves chopped garlic and 1 tablespoon of sea salt.
Place the artichokes into the pot, stem side down.
Squeeze the juice of one lemon over the artichokes.
Add water to the pot, about halfway up the artichokes.
Cover, bring to a boil and down to a simmer.
Check after 30 minutes, by sticking a knife into the stem. If it easily slips in and out, the artichoke is tender and cooked through.
While the artichoke is steaming, prepare dipping sauce of choice.
When the artichokes are cooked through, use tongs to squeeze out any excess water.
Enjoy warm with garlic butter.
1:38 To make garlic butter:
Melt ¼ cup butter, add 4 cloves of chopped garlic, a pinch of salt and 1 tablespoon lemon juice.
Cook on low for a few minutes until the garlic is fragrant but not yet browned (or else it will become bitter).
Pour into a serving dish.
To eat the artichoke:
Start with the outer petals; peel off and dip the fleshy end in the sauce. Place the dipped end in your mouth, close your teeth around the fleshy part of the leaf, and pull the leaf out, scraping off the flesh with your teeth as you do so. Discard remaining petal.
Continue until all petals are removed. You’ll notice that the closer you get to the heart, the fleshier the petals become.
Cut the remaining fleshy heart into pieces, dip and eat.
2:33 Oven (roasted)
To prepare the artichoke marinade:
Whisk together ½ cup lemon juice, 3 tablespoons balsamic vinegar, 1 teaspoon brown mustard, 4 cloves chopped garlic (or 2 tsp. Garlic powder), 1 tablespoon sweetener of your choice, pinch of salt and black pepper.
Drizzle in ⅓ cup olive oil while whisking, to help the mixture come together smoothly.
(If you are short on time, or ingredients, you can use your favorite balsamic vinaigrette dressing in place of this marinade. To the dressing, you can add the juice of one lemon to add some bright zesty flavor.)
3:24 To prepare the artichokes:
Trim the base of the stem.
Cut the artichoke in half, from top to bottom.
Use a spoon to press into the place where the choke meets the heart.
Use this technique to remove the hairy fibers.
Once the choke is removed and the entire surface of the heart is exposed, drench the artichoke in the prepared marinade.
Use your fingers to separate layers of leaves, getting marinade into each layer of the artichoke.
Once all of the artichoke halves are prepared, line them up on a sheet tray and roast at 425 degrees Fahrenheit for 70-90 minutes.
You’ll know they’re cooked through when a knife easily slips in and out of the heart.
6:14 To eat the artichoke:
Start with the outer petals; peel off and dip the fleshy end in the sauce. Place the dipped end in your mouth, close your teeth around the fleshy part of the leaf, and pull the leaf out, scraping off the flesh with your teeth as you do so. Discard remaining petal.
Continue until all petals are removed. You’ll notice that the closer you get to the heart, the fleshier the petals become.
When you reach the center, remove the thin purple (or sometimes green) petals by pinching them between your thumb, forefinger, and middle finger. Twist and pull, and the petals should come right off. Scoop out the fuzzy choke with a knife or spoon.
Cut the remaining fleshy heart into pieces, dip and eat.