Basic Steamed Artichokes Recipe
Artichokes can be simmered in water to cover but they tend to become a bit soggy. It's best to steam them; just make sure that the pot doesn't boil dry.
Salt and freshly ground black pepper to taste
4 Large or 12 very small artichokes
Several sprigs of fresh tarragon or thyme (optional)
With a scissors or large knife, trim the top 1/2 inch or so from the artichokes. Using a paring knife, peel around the base and cut off the bottom 1/4 inch. Break off the roughest of the exterior leaves.
Place bottom up in a steamer, adding herbs if you like. Cover and cook 20 to 40 minutes. Sample an outer leaf; when it pulls away easily and its meat is tender, the artichokes are done.
Drain them upside down for a minute or two longer before serving hot; store upside down if you plan to serve them later. Serve hot with melted butter, at room temperature with vinaigrette, or cold with mayonnaise or serve at any temperature with lemon and/or salt.
