How to Cook and Eat an Artichoke

Cut of the tips of the leaves and make sure to remove the thorns.

Slice about 3/4 inch to an inch off the tip of the artichoke.

Remove small leaves at the base.

Cut off excess stem, leaving up to an inch on the artichoke.

Rinse the artichokes in running cold water. While you rinse them, open the leaves a little so that the water gets inside more easily.

In a large pot, put a couple inches of water, the garlic, a slice of lemon, and a bay leaf (for flavor). Insert a steaming basket.

Place artichokes on top of the steaming basket. Cover the pot. Bring to a boil and reduce heat to simmer.

Cook for 25 to 35 minutes or longer, until the outer leaves can easily be pulled off.

Pull off the leaves and dip in melted butter, a vinaigrette, or sauce.

Place light end in mouth, dip side down, pull, scraping through your teeth.

With a knife or spoon, scrape out and discard the inedible fuzzy part covering the artichoke heart.

Cut the heart into pieces and dip into melted butter, a vinaigrette, or a sauce to eat.