Over the past month, I have developed a fixation on steamed artichokes. My devotion has grown problematic as artichokes have gradually disappeared from the stores (they’re in season spring-summer), but I managed to track down two slightly sad specimens at a local D’Agostinos. I love them a) because they are wonderful butter-delivery systems, and b) because they’re more fun to eat in front of a movie than popcorn (and ostensibly better for you).
Look for artichokes that are heavy for their size, with tightly-packed leaves and no bruises or discolorations (the ones photographed here are not ideal, but beggars can’t be choosers). To prepare, first rinse off the artichoke and then cut off all but about 5mm of the stem (I used poultry shears here, but a knife will do). Some people trim off the sharp ends of the leaves; I am impatient and hungry, and am willing to put up with a little pain for more immediate gratification.
