Wash your artichokes. Snap the tops of the large leaves off; use a knife to cut the topmost points. Rub down with lemon quarters. Trim the stem if needed, but leave as much as possible, it can be eaten. Steam, covered, for 30 to 45 minutes depending on size, rubbing with lemon a few times while cooking.
Serve with a sauce of melted butter, lemon juice, and a dash of garlic powder. Eat the large leaves by scraping the good stuff off the inner top of the leaf with your teeth after dipping in the sauce. When the leaves cease to yeild anything worthwhile, quickly escape to the kitchen, cut off the remaining leaves, scoop out the choke with a spoon, and cube the heart and stem.
Posted by msouthwo at May 10, 2004 05:20 PM