Last week I was wandering down the aisles of Trader Joe’s, wondering what to make for dinner, when I spotted them – a pack of four baby artichokes, perfect for my mother and I on a lazy weekday evening. I want to share with my readers a very simple way to enjoy artichokes (of any variety) using a recipe I slightly altered from Teri’s Kitchen.

First: Remove the stem, any loose, small leaves from the bottom and use your kitchen shears to clip the pointy bits off of the leaves and lop off about 1″ from the top then immediately rub with half a lemon (prevents browning!)

Second: Rub a sliced lemon all over the artichokes, and then sliver fresh garlic cloves (as many as you like) and stuff them into the leaves of your artichokes. Tasty, tasty! Alternatively/additionally, you can heat some oil at the bottom of a large pot and saute some garlic for basting.

Garlic stuffed artichoke!

Third: Add some olive oil to a large pot – then place your artichokes in the pot, stem side down and add about 1″ of water.
NOTE: Less water = tastier, but longer to cook.

Fourth: Baste/brush your artichokes with the olive oil

Fifth: Cover, keep heat at a medium to medium-low and simmer until the leaves pull off easily. Large artichokes take about 1 hr. or so, smaller 40-45 minutes.

The smell of artichokes & garlic wafting through the apartment was glorious

Sixth: When they’re done, carefully plate the hot artichokes up and serve with a dipping sauce of your choice. I enjoy melted lemon-butter, or cilantro-lime-butter. My mom usually goes for a mayo combo. Don’t forget to eat the hearts; they’re the best part!

They were delicious!