Steamed Artichoke

Artichoke season is upon us.  These rather expensive veggies are the unopened bud of a type of thistle that is grown mostly in mediterranean climates... You know what, if you care that much, here's the Wikipedia page.  And don't cut your artichokes open like the photo unless you have a plan.  I just thought it looked cool.

It's kind of daunting when you get one of these things home, then have to figure out what to do with it.  That's why canned artichoke hearts exist.  If you're making a salad, go ahead and use that.  Steaming them yourself is for when you want to serve them whole.

Generally, I allow two people per whole artichoke, and don't count them as part of the calorie makeup of my meal.  Whatever dressing you use (mayo, lemon butter, balsamic vinaigrette, etc) will supply more calories than the actual veggie.  Feel free to serve a second green veggie, or use this as your appetizer.

2 large globe artichokes
dressing of choice

1.  To prepare artichokes, slice off stem so that they sit flat and don't roll.  With a serrated knife, slice top flat so that inner choke is exposed (see photo).  With sharp kitchen shears, snip off points from all remaining leaves.

2.  Place artichokes in a casserole large enough to hold them comfortably.  Add 2" of water and wrap tightly with plastic wrap.  Microwave for 6 minutes, rotate, and microwave for 4 more minutes.  Allow to sit until cool enough to handle.

3.  Remove artichokes to work surface.  With a spoon and your fingers, work around the middle of each artichoke until the fibrous choke and softest leaves pull out, leaving the heart and thicker leaves intact.  If using a thick sauce like mayonnaise or hollandaise, you can fill the cavity with the dressing.  For thinner sauces, serve them in a side cup.  Plate and serve.

Difficulty rating  :)