Artichokes are my favorite vegetable. My favorite way to eat them is the way I have my whole life: cooked whole, each leaf dipped in a sharp lemony sauce until you get to the heart, whose choke you free with a butter knife then schmear with the sauce like you’re thickly buttering a piece of bread, and eat it while holding the stem like a lollipop, your eyes closed as you absorb the heady bliss of it all. Clearly, it means a lot to me but I’m not sharing a recipe with three words: Just boil them. A few years ago I started steaming artichokes instead of boiling them and found I preferred it — less wet, and seemingly more evenly cooked. But it still didn’t warrant mention here, though, too simple.
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