Fresh Artichokes

The crockpot is an unexpectedly perfect tool for whole artichokes. Low, moist heat steams them through evenly without the pot-watching a stovetop steamer demands, and you can start them before running errands and come home to dinner.

The prep matters. Slicing an inch off the top, trimming the pointy leaf tips with scissors, and scooping out the fuzzy choke once halved makes every leaf edible from the first pull to the heart at the base.

Lemon slices in the cooking water do double duty. They perfume the artichokes as they steam, and the acid keeps the cut surfaces from oxidizing into that unattractive gray-brown you see on poorly-prepped ones.

The warm lemon butter is the traditional pairing for good reason. Artichokes carry a faint bitterness, and butter’s richness plus a fresh hit of lemon juice smooths it into pure savory comfort.

Chef Tips

• Test doneness by pulling an outer leaf; it should come away with almost no resistance.
• Rub cut surfaces with a lemon wedge before cooking to lock in color.
• Stand artichokes cut side down so the hollow fills with seasoned steam.
• Use clarified butter for a cleaner, longer-lasting dip that won’t cloud at the bottom of the ramekin.

Variations

• Swap the butter sauce for aioli or a mustard vinaigrette.
• Add whole garlic cloves and a bay leaf to the cooking water for more aromatic depth.
• Finish with grated parmesan and broil the halves cut-side-up for a charred finish.