Steamed Artichokes
4 sprigs parsley
4 garlic cloves
2 bay leaves
¼ cup white wine
2 Tablespoons olive oil
1 quart chicken broth or water
Salt & pepper to taste
2 lemons (cut in half)
½ stick butter (if desired)
Put first 7 ingredients in a large pot and bring to a simmer. Wash artichokes under cold water and cut off stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichokes and rub with half a lemon to preserve the green color. Put the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance. To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Scrape away the thistle fuzz covering the artichoke heart. Enjoy.
Grilled Artichokes
Prepare and cook as above (can be done a couple of days ahead. Keep cooked chokes in the fridge.) When cool enough to handle, cut each in half lengthwise and scrape out the fuzzy center (the choke). In a bowl combine 1 clove garlic (or more), 1 tablespoon lemon juice, ½ teaspoon salt and pepper and olive oil. Brush artichokes with garlic mixture and set cut side on the grill over medium heat. Grill turning once until lightly browned, 5-6 minutes.
