How to Eat an Artichoke
Steaming is the preferred method of cooking the globe artichoke. A tug on a leaf that comes away cleanly signifies a tender—and properly cooked-- vegetable.
4 large globe artichokes
1. Trim the artichokes. First, using a heavy knife, cut off the stem end flush with the bottom. Using a serrated knife, cut 1-inch off the top of each artichoke. Using kitchen scissors, cut off the remaining pointed tips of the leaves. Snap off the tough bottom row of leaves by bending them backward.
2. Place the artichokes upside down in a pot fitted with a steamer basket situated 2 inches over boiling water. Cover the pot and steam until the bottoms are tender and easily pierced, and an outer leaf is easily removed, approximately 45 minutes. Drain and serve hot or chilled.
Makes about 2 cups 2 egg yolks, at room temperature2 teaspoons Dijon-style mustard1 tablespoon freshly squeezed lemon juice½ teaspoon sugar½ teaspoon salt1 ½ cups olive oil 1. In a small mixing bowl, using a sauce whisk, combine the egg yolks, mustard, lemon juice, sugar, and salt. Pour in the oil in a slow, steady stream while gently whisking at the same time. Continue to slowly whisk until the ingredients have emulsified into a thick sauce.