Cookbook:Steamed Artichoke

Basic recipe on how to cook artichokes.

Ingredients

 * 1 tsp (5 ml) salt
 * 1 tbsp (15 ml) olive oil
 * 1 artichoke
 * 1 lemon

Seasonings

 * Parsley
 * 1–2 garlic cloves per artichoke
 * Pepper
 * ⅛ cup (30 ml) white wine

Procedure

 * 1) Cut off artichoke stem and head.
 * 2) Remove base leaves and cut off pointy end of upper leaves.
 * 3) Rub artichoke in lemon to preserve color.
 * 4) Add salt (and any seasonings) to 3 inches of water, and bring to a low boil.
 * 5) Place artichoke top-down in a pot tall enough to place lid without touching the artichoke.
 * 6) Boil on low 30–45 minutes until the artichoke bottom can be punctured without resistance.
 * 7) Place artichoke upside down to drain.
 * 8) Serve whole, with one or more dips. Diners should remove a leaf, dip the base of the leaf in the dip, and eat the fleshy base of the leaf.
 * 9) When all the leaves are gone, remove the choke, cut the heart of the artichoke into bite sized pieces, and serve with the dip.

Simple dips

 * Drawn butter
 * Mayonnaise
 * Mustard Dip (This dip is, in the opinion of some, more tasty than butter or mayonnaise)