steamed artichokes

Ingredients:

Water

2 lemons, halved

4 cloves of garlic

3 -4 stems of fresh rosemary

4 - 6 large artichokes

Directions:

Fill a large stock pot 3/4 of the way full with water. Add garlic and rosemary. Squeeze all but 1 lemon halves into water, and add rinds.

Meanwhile, remove stems of the artichokes and trim the top off. Remove majority of outside hard leaves. Rub cut edges with the remaining lemon. Place artichokes and extra lemon in water as you prepare them.

Bring to a boil. Turn heat to low, cover, and let simmer for 15 minutes. Test for doneness by pulling on a leaf. If the leaf is easily pulled from the choke, they are done. If not continue to cook and check in 5-minute increments.

Remove artichokes from liquid and serve. These are excellent dipped in my roasted garlic aioli sauce, butter, or mayonnaise. You can also cut the heart from bottom, chop, and use to top pizza, salad, or pasta.