Artichokes

Growing up, artichokes were a big treat in the Spring.

With the weather turning hotter but the evenings still enjoyable, before the on-set of oppressive summer heat here on the Gulf Coast that keeps you inside until October, my mother would make them for dinner and we would take them onto the back porch and eat them by the pool...leaf by leaf...talking and laughing...about nothing really...listening to the crickets and the distant rumble of thunder that would bring the steamy rain.  She worked always, so it was enjoyable to have her all to myself, and those times were really savored and special to me and still are.

I still eat artichokes with my mother, but now I make them for HER, the back porch and pool are mine, and MY daughter joins us.  Talk about savored and special...these really are the best of times  :)

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(WHAT YOU WILL NEED)

1 globe artichoke per person
1 lemon, cut in half
a wedge of parmesan cheese (both for eating and grating)
kitchen scissors

Sauces for dipping:  it's most popular to have them with a lemony butter sauce, but my mother likes blue cheese dressing and shhhhh...I like to dip them in ranch dressing.  Buy your favorites.

** (If making butter sauce:  combine some melted butter, a pinch of garlic powder, and a squeeze of fresh lemon.  Mix together.)

Cut the bottom stem off the artichoke. 

Then cut 1 inch of leaves off the top.
Now go around each leaf with your scissors and trim off the pointy tip.  Rub the cut side of the lemon over the top so it doesn't turn brown.

In a large pot, let water just come up to a slow rolling boil, squeeze the lemons into the water and place in pot with artichokes.

Turn down heat and let simmer, covered, for approx. 50 minutes.  They will be done when you can insert a knife into the bottom easily with no resistance.

Drain in a colander and let sit upside down for a few minutes to drain and to cool down so you can handle them.  Place on plate with sauce(s) for dipping.  Sprinkle the top with course salt and grated parmesan cheese

I like mine with some parmesan cheese on the side, and a cold rose'

If you've never eaten them before and don't know how, that's okay:  pull off one leaf, dip into sauce, and pull the bottom meaty part between your teeth.  The closer you get to the middle, the more tender the leaves will be and sometimes you can eat the whole thing.  When you run out of leaves, you will get to the choke--it's bristly and thistley and needs to go away!  Scoop it out with a spoon...and there you have it...the promised land.  What all your hard work was for...the heart.  Aptly named because it's the sweetest and best part :) 

artichoke heart