How to Cook Artichokes
Here is how to cook artichokes. Cut off about 1 inch from the top third of each of 4 artichokes, slicing straight across with a good sharp knife. Now cut off the stem about 1 inch from the base. Pull off small bottom leaves and any leaves that are loose.
With kitchen scissors or a sharp knife, cut off the top third of each leaf. Brush cut edges with lemon juice to hold the bright color.
Stand artichokes upright in a deep kettle or dutch oven or in a saucepan just big enough to hold the vegetables snugly. For each artichoke, toss in 1 tablespoon olive oil or other salad oil, 1 clove of peeled garlic and 1 slice unpeeled lemon. Pour in boiling water to depth of 1 to 2 inches. Add 1 teaspoon salt.
Cover pot and simmer 25 to 45 minutes, depending upon size of the artichokes. (Peer into the pot now and then to check the water level-add water, if needed.)
When the artichokes are done, the stem will pierce easily with a big two-tined fork. Or the leaves will pull out easily. Lift out the artichokes with tongs or two large spoons. Turn upside down in colander or on rack over paper towels or in sink to drain. Cut off the stubby stems even with the base.
Spread top leaves apart and scoop out the center leaves and the fuzzy choke of each artichoke. Now stuff.