Artichokes are delicious! But if you've never worked with them before...they can sharp, tough and a little daunting! Louise Leonard is back to show you how to properly prep and cook this green, leafy vegetable.
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Start by washing the artichoke thoroughly under cold water, making sure to get in between the leaves. To trim an artichoke, start by cutting the stem with a sharp knife so that it is approximately 2 inches long. Then, cut off the top 2 inches of the artichoke. Using a pair of kitchen shears, snip off the pointy tips of each of the leaves. To prevent the artichoke from browning, rub the cut areas with a lemon.
To steam the artichoke, fill the bottom of a pot with 3 inches of water and bring to a boil. Put the artichoke in the pot and cover. Cook for 30-40 minutes, adding more water if it starts to evaporate. When the artichoke is cooked the leaves will pull away easily.
Serve with salted drawn butter.
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