My newest obsession is artichokes. I had a shishito peppers obsession during the summer (which I was supposed to post about, buuuuuuut life happened). However, more recently, I've been all about the artichokes. Interestingly enough, I never had an artichoke until about a year ago. I mean, I've had artichoke hearts in salads and in dips and all that jazz. But I hadn't had a whole artichoke before - and now I'm hooked.
One of my favorite places in Hoboken, Grand Vin, serves this with a mayonnaise and balsamic dip and I love it. I decided I wanted to try making the artichokes at home, but with a butter dip. This is primarily because I do not love mayonnaise and I refuse to keep any in my apartment. As my mother feels exactly the opposite of this, she is horrified and proceeds to buy mayonnaise whenever she visits.
This makes a great snack or appetizer. I'll also keep it real and just admit that I have eaten an entire artichoke in place of dinner. True Life: I am a Food Blogger with a Questionable Diet.
I could have taken more pics of the artichoke prep process, but seriously, it was so so easy. I know there are quite a few steps listed below but the hardest part was trying to keep the weight on top of the artichokes as they boiled so that they remained submerged.
So can we just make artichokes 24/7 from now on? Yes? K. Thanks bye!
makes 2 artichokes
- 2 artichokes (artichokes with more closed petals tend to be tastier)
- 1 lemon
- 2 bay leaves
- Kosher salt
- 4 tablespoons butter
- 1/2 teaspoon minced garlic
1) In a large pot, bring water to a boil. Make sure the amount of water used will cover 2 artichokes.
2) Use a pair of kitchen scissors to cut off the tips of each of the artichoke leaves. This can help when handling the artichokes.
3) Use a serrated knife to slice 3/4 - 1 inch off the top of the artichoke.
4) Pull off any small stray petals at the base of the artichoke. You can choose to cut the stem of the artichoke off, or you can keep it. Your preference! However, the stem tends to be a more bitter part of the artichoke.
5) Rinse the artichoke under running water, pulling apart the leaves gently so that the water can get rid of any stray debris.
6) To the boiling water, add salt to taste. Cut the lemon into quarters. Add two of the lemon quarters to the pot of boiling water. Also add in the bay leaves.
7) Place the artichokes into the boiling water. Use a lid for a smaller pot or a smaller plate to keep the artichokes weighed down in the water.
8) Boil for 25-45 minutes, or until the lower leaves can pull off the artichoke easily.
9) Remove the artichokes and allow them to drain upside down on a plate or cutting board for a few minutes.
10) In the meantime, melt the butter in a small bowl in the microwave. Stir in the garlic. Using the remaining two lemon quarters, squeeze in as little or as much lemon juice as desired. Stir to combine everything.
11) Serve the artichokes hot or warm, with the melted butter mix on the side.