There is something pleasantly sensual and mindful about eating an artichoke all alone, dunking each leaf in a tart, buttery sauce and scraping off that little bit of flesh, then getting to the bottom and carefully removing the prickly thistles to the heart. I remember loving this as an adolescent and always asking for an artichoke when I knew I would be home alone and could relish each bite. If you’re feeling in a cooking mood, make yourself a little hollandaise sauce (page 110) to go with this treat.
Ingredients
Dipping Sauce (if not using hollandaise)
Preparation
Step 1
You can either steam or boil a big artichoke. I prefer steaming, because the artichoke gets less waterlogged, and it doesn’t take much longer. So get a big pot of water going, with a steamer set up inside it, while preparing the artichoke. Trim off the small outer leaves and cut off the stem close to the base. I always keep the stems for a salad, so I shave off the stringy outside and steam the stem alongside the artichoke, retrieving it when it is tender (20–25 minutes). After about 40 minutes of steaming, the artichoke should be done; test by pulling off a leaf: if it pulls off easily, the base is tender. Drain well. Squeeze as much fresh lemon juice as you like into the melted butter, mix well, and put sauce in a little dipping bowl.
Second Round
Step 2
While you’re at it, why not cook a second artichoke and have it later in the week with a vinaigrette (page 149)? I often take an artichoke to the office for lunch.
