Tricks From The Trade | The Perfect Artichoke
Nutty, creamy... a bit laborious, artichokes can at once be a daunting piece of produce + one of the most fulfilling. Follow along with our favorite technique below + you'll be cooking up artichokes all Fall long.
3 Cloves, Garlic
1 Lemon, sliced into wedges.
1/2 Cup Stock or Water
Using a bread knife, remove the top 1/4 of the artichoke.
Cut about 1/4 inch of the stem (the brown part).
Remove the tough bottom leaves from the choke.
With a peeler, shave the underside + stem.
Place prepared choke in a pot big enough to hold the choke with a lid attached.
Add the stock, garlic and 1 lemon wedge to the pot.
Bring pot to a simmer, place the lid on the pot and steam for approximately 30 minutes.
Add more liquid to the pot if necessary to avoid burning.
The artichoke is finished when the outer leaves are easily removed from the body.
When ready, remove from the pot.
Serve with Empire Mayo White Truffle Mayonnaise.
Alternative: Serve with melted butter
Pro tip: mince the cooked garlic and/or lemon from the pot and add to taste to plain melted butter or mayonnaise.