The ingredients are best of the start of the season which starts in spring. The first crop of artichoke yields the fattest chokes. The stem are giant, so you going to haft to peel the stem and discard the small leaves at the stem of the flower. Cut a lemon if half. Now trim each petal by cutting off the top quarter of each leave one leaf at a time. Don’t cut into its neighbor. Now, using a serrated knife, chop off the top of the choke, bend the choke to the cutting board so you trim the top of the choke evenly. Now cut off the stem, leaving only 1/2 an inch stub. Rub the cut with lemon to prevent discoloration.
Fresh globe artichoke
Lemon
Lemon
Cook for 1 1/2 hour or until tender.
Chill for a couple of hours. Serve with ramekins of butter, a a mustard mayonnaise.
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