Artichoke Recipe

Trim and prevent browning

Rinse each artichoke under cold water. Using a sharp knife, trim about 1 inch (2.5 cm) off the top of each artichoke to remove thorny tips. Snap off the tough stem leaving about 1 inch; optionally peel the remaining stem. Using kitchen scissors, trim the sharp tips from the outer leaves. Rub the cut edges immediately with the halved lemon to prevent browning and set the lemons aside for the poaching liquid.

If serving a large office package and some artichokes are very large, halve them lengthwise through the stem after trim and scoop out the fuzzy choke with a teaspoon; keep halves in lemoned water to prevent discoloration until cooking.

Prepare poaching liquid

In a large wide pot that will hold all artichokes snugly, pour in 2 liters of water, white wine (if using), smashed garlic cloves, bay leaves and 1 tablespoon of salt. Squeeze the reserved lemon halves into the liquid and drop the halves in as well. Bring to a gentle simmer over medium heat.

Poach until tender

Add the trimmed artichokes, stem-side down, into the simmering liquid. Reduce heat to maintain a gentle simmer, cover the pot, and cook until the base (stem end) is tender when pierced with a knife and the leaves pull away easily — about 25–40 minutes depending on size. For halved artichokes, check at 18–25 minutes.

When done, use tongs to lift artichokes and let drain upside-down on a rack or in a colander to remove excess liquid. Allow to cool slightly before handling.

Lemon mustard mayo (for dipping)

In a bowl combine mayonnaise, lemon juice, grainy mustard, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust seasoning. Transfer to a serving bowl and chill until service.

Garlic-herb yogurt dip

In a second bowl stir together Greek yogurt, minced garlic, chopped parsley, 1 tablespoon olive oil, 1/4 tsp salt and a pinch of pepper. Mix until creamy and refrigerate covered.

Buttery parmesan

Warm melted butter gently and stir in grated Parmesan, remaining tablespoon of olive oil, lemon zest and a pinch of salt. Keep warm in a small thermos or heatproof container for serving; this is also excellent for pouring lightly over halved artichokes.

Arrange whole or halved artichokes on a shallow tray lined with parchment. Sprinkle chopped parsley over them and place lemon wedges alongside. Place each dip in a sealed container — three small containers for the mayo, yogurt dip, and warm butter (keep butter in an insulated container if it must stay warm). Include small tongs and forks for pulling leaves and a container of discard bowls for chokes if halved.

Label containers with reheating or serving instructions: artichokes are best served warm or at room temperature. If reheating, steam gently for 6–8 minutes or microwave covered at medium power for 2–3 minutes per artichoke (check to avoid overcooking).