- 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. 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. Reserve the leaves for another use.
Yield: 4 artichoke hearts
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