Last weekend I was bored and unmotivated to cook or bake anything. Mark and I didn’t want to go out for dinner, but we didn’t want to make a huge production, either. I previously purchased two good looking artichokes and thought about them while we pondered on what we were going to eat. My grandma used to eat artichokes dipped in butter when I was younger, and I just didn’t get it. The whole butter thing and eating the meat like an oyster, scraping the meat off with your teeth and leaving the shell behind. I just didn’t get it then. But, I get it now, and loving every bite and scrape along the way. It’s now on my top favorite food lists. I opted to skip out on the dipping them in butter, and mayonnaise was completely out of the question. Yuck. I wanted something light, something easy. This was it for me. I trimmed my two artichokes, boiled them in salted water with lemon wedges, a bay leaf and two cloves of garlic. 45 minutes later, I had a no fuss, fun-to-eat, artichoke meal. I’m already concocting an artichoke dip using this recipe as the base for preparation. I’ll be sure to keep you all posted on that. I can’t wait to make it!
I like this recipe as is, but if you want to go all out, melt a couple tablespoons of butter and dip each artichoke petal into before you eat it.
- 2 artichokes, stem trimmed to the base, and spiky leaves trimmed using a pair of sheers
- 1 Bay leaf
- 1 teaspoon salt
- 2 cloves of garlic, cut lengthwise
- half of a lemon, sliced into two wedges
Place trimmed artichokes into a pot of water, only halfway submerging the artichokes. Add salt, bay leaf, garlic cloves, then squeeze lemon wedges into water and toss in lemon wedges afterwards. Cover and boil artichokes for 35-45 minutes (size varies on cooking time). Artichokes are done when a petal effortlessly comes out of the artichoke flower.