How To Cook An Artichoke

If the artichokes have little thorns on the end of the leaves they can be cut off with a kitchen scissors. This step is not needed as thorns soften with cooking and pose no threat to the person eating the artichoke but it gives the artichoke a better appearance. Slice about 3/4 inch to an inch off the tip of the artichoke. Pull off any smaller leaves towards the base and on the stem. Cut excess stem, leaving up to an inch on the artichoke or you can cut off the stems and peel the outside layers which are more fibrous and bitter and cook the stems along with the artichokes.  Rinse the artichokes in running cold water.

 In a large pot, put a couple inches of water, a clove of garlic and a slice of lemon. Add the artichokes using a steaming basket. Cover. Bring to a boil and reduce heat to simmer. Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off. Cooking time depends on how large the artichoke is, the larger, the longer it takes to cook.