Artichokes Recipe

Trim tops and stems

Rinse the artichokes under cold water to remove grit between leaves. Using a sharp knife, cut about 2.5 cm (1 inch) off the top of each artichoke to remove the thorny tips. Trim the stems to about 2.5 cm (1 inch) from the base or peel the stems if you prefer to serve them. Rub the cut surfaces with half of the lemon to prevent browning and reserve the lemon for the poaching liquid.

Remove small lower leaves and snip tips

Pull off any tough small leaves near the base. Using kitchen scissors, snip the very tip off each remaining outer leaf to remove any small thorns. This creates a more pleasant eating experience.

Place the water, halved reserved lemon (squeeze one half into the water then drop both halves in), peeled garlic cloves, bay leaves and coarse salt into a large wide pot or deep skillet with a tight-fitting lid. Bring to a simmer over medium heat.

Add the trimmed artichokes top-side-up to the simmering liquid. Reduce heat to low so the liquid simmers gently. Cover and steam/poach the artichokes until a leaf from the center pulls away easily and the stem is fork-tender, about 25–40 minutes depending on size. Check after 20 minutes and then every 5 minutes: if the liquid level gets low, add 100–150 ml hot water and re-cover.

When cooked, use tongs to remove artichokes and drain upside down for a minute to remove excess water. If desired, brush the exposed cut areas with melted butter or olive oil to add flavor and prevent drying.

In a small bowl, combine mayonnaise, Greek yogurt, lemon juice, lemon zest, minced garlic, olive oil, salt and black pepper. Whisk until smooth and emulsified.

Stir in chopped parsley and adjust seasoning to taste (add more lemon juice for brightness, or a pinch of salt if needed). Chill the sauce for at least 10 minutes to let flavors meld while the artichokes finish cooking.

Place each artichoke on a serving plate with the dipping sauce in a small bowl alongside. To eat, pull off an outer leaf, dip the base of the leaf into the sauce, and scrape the tender flesh with your teeth. Continue inward toward the heart.

When you reach the fuzzy choke, use a spoon to remove it from the heart. Cut the heart into slices, drizzle with the optional melted butter or olive oil, sprinkle with grated Parmesan and red pepper flakes if using, and serve immediately.