Steamed Artichokes

We love steamed artichokes for a Spring treat.  If you've never tried them you should, plus you can find them on sale this time of year.  

1.  In a large stock pot, place a couple of lemon slices, a clove of garlic, and a bay leaf with enough water to just reach the bottom of a steamer basket.  (a couple of inches of water)

2.  Wash artichokes.  Cut about an inch off of the stem.

3.  Use kitchen shears to trim the sharp edges off the leaves.

4.  Slice off about an inch off the top of the artichoke.

5.  Cover the artichokes and steam them until the leaves are tender and easily peel off, about 30-45 minutes.  I forgot to take a picture of the artichokes after they had cooked.  They will look more tender than these.  

Melt some butter and dip each petal in before eating.  To eat the petal scrape the inside fleshy part against your teeth.  Remove all of the petals and eat them this way.  Sounds weird, but it is delicious.  After removing the petals, scrape out and discard the inedible fuzzy covering over the artichoke heart.  Once you get to the artichoke heart, you can cut it into smaller pieces and dip into butter and enjoy.