What's better than fresh, steamed artichokes? Not much! This recipe works very well but I agree that it usually takes closer to thirty or forty minutes, certainly for the very large artichoke you see in the stores all Spring. I cut the stem so the choke stands upright BUT if the stem is long -- and I try to get those with long stems -- trim the bottom of the piece you cut off and toss it into the pot with the rest. It will cook along with the rest and can be served with the choke. The stem has the same tender and delicious taste as the prized heart and is usually everyone's favorite part.
When the chokes about to be served, I toss a few tablespoons of butter (depends on how many chokes you're serving but be generous) into a glass bowl, add some garlic powder and zap until melted. I squeeze fresh lemon, mix it all until blended and the table. We eat the choke first but then use a fork to dip the stem into the butter as a special final taste of heaven!
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What's better than fresh, steamed artichokes? Not much! This recipe works very well but I...