Whole Artichoke Recipe

Trim and prevent browning

Rinse the artichokes under cold water to remove grit. Trim the stem to about 2 cm (or remove completely if you prefer). Using a sharp knife, cut about 2 cm off the top of each artichoke to remove the thorny tips. With kitchen scissors, trim the pointed tips from remaining outer leaves. Rub the cut surfaces with the halved lemon to prevent browning; reserve the lemon.

If desired, gently pry open the center leaves to allow the cooking liquid to penetrate during poaching.

In a wide, deep pot large enough to hold the artichokes standing upright or on their sides, combine water (or water plus white wine), kosher salt, olive oil, smashed garlic cloves, bay leaves and peppercorns. Squeeze the reserved lemon half into the liquid and toss the lemon half in as well.

Bring the liquid to a simmer over medium-high heat. Lower the artichokes into the simmering liquid, stem-side down so that most of the artichoke is submerged. If they float, place a small heatproof plate or lid on top to keep them submerged.

Cover and simmer gently until a leaf near the center pulls away easily and the base (heart) is tender when pierced with a paring knife, about 25–40 minutes depending on size. Check periodically and top up with a little boiling water if needed to keep artichokes mostly submerged.

When done, remove artichokes with tongs and drain upside down briefly to remove excess liquid.

Melted Butter

While artichokes poach, gently melt the butter in a small saucepan over low heat until just melted. Keep warm.

Herbed Mayo Dip

In a small bowl combine mayonnaise, olive oil (1 tbsp), chopped parsley, salt and black pepper. Stir until smooth and adjust seasoning to taste. Chill briefly if desired.

Place each whole artichoke on a serving plate. Serve immediately with a small bowl of melted butter and a small bowl of herbed mayonnaise for dipping the leaves. To eat: pull off individual leaves, dip the base of the leaf in butter or mayo, scrape the soft inner flesh with your teeth. Once you reach the tender choke area, remove the fuzzy choke with a spoon and enjoy the heart.

Optional: drizzle a little olive oil over the hearts or sprinkle extra chopped parsley before serving.