After setting aside the artichoke heart once you are done, the "other use" for those leaves noted at the bottom of the recipe is to dip them in melted butter, drizzle with lemon juice, and enjoy!
- 1 gallon water
- 4 bay leaves
- 3 tablespoons salt
- 2 teaspoons whole black peppercorns
- 4 large globe artichokes, about 10 ounces each
- 1 lemon, cut in half
Bring the water, bay leaves, salt, and peppercorns to a boil in a large pot.
With a small, sharp knife, trim the tough outer skin from the artichoke stems and remove the bottom row of leaves. Add the artichokes and lemons and return to a boil. Place 2 small, heavy plate on top of the artichokes, lower the heat, and cook at a low boil until the artichokes are tender, about 20 minutes. They are ready when you can pierce the bottom without resistance. Drain in a colander and let the artichokes sit until cool enough to handle.
Remove the large outer leaves from the artichokes and discard the spiky inner leaves. With a spoon, scrape the hairy choke from the hearts and discard. Set aside the hearts and reserve the leaves for another use.
Yield: 4 artichoke hearts
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