Artichoke Recipe

Nanny’s Boiled Artichokes

Ingredients:

Serves 2 or 4 as an appetizer

2 globe artichokes, with stems

1 large juicy lemon or 2 regular lemons, cut in half

1 head of garlic, cut in half

3 tablespoons extra virgin olive oil

¼ cup kosher salt

1 bunch of parsley

Directions:

1. Prepare the artichokes by cutting the stem of the artichoke so the flower has a nice even bottom and will sit straight on a plate — a sharp knife is key. Next, with kitchen scissors cut off the pointy ends of the leaves. Lastly, slice off the top of the artichoke so you have a flat top. Chop up the stems and add them into the pot with the other goodies.

2. After you finish this step rub the entire surface of the artichoke with half a lemon. Place the artichokes in a pot where they will fit snuggly and squeeze the rest of the lemon juice into the pot over the artichoke. Add the juiced lemon halves, garlic, olive oil salt and parsley to the pot and cover with water.

3. Bring to boil and reduce to simmer. Cover and cook for one hour. You can test for doneness by pulling off one of the leaves at about 45 minutes into the cooking process. If it comes off easily the artichoke is done. The smaller the artichoke the less time it will take to cook.

4. Drain the artichoke of excess water and fish out the stems. Serve with hummus or dip of choice. Another great dip is to mix 1 minced garlic clove, 3 tablespoons of melted butter, a pinch of salt and squeeze of lemon juice for a buttery option.