Delicious hot or cold this simple preparation lets the artichoke shine in its purist form.
- 4 large artichokes
- ½ cup fresh lemon juice
- 6 sprigs parsley
- lemon wedges
Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. TRim the top by cutting off about 1‑inch. Trim the outer leaves of the point. Scrap out the thistle if desired.
Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt, lemon juice parsley sprigs and enough water to ring the level to about 2 inches. Cover and boil gently 25 to 30 minutes, or until base can be pierced easily with fork. (Add a little more boiling water during cooking, if needed.)
Turn artichokes upside down to drain. Serve immediately or cool completely; cover and refrigerate to chill. Makes 4 artichokes. Serve with lemon wedges on the side.