But the real reason I cannot get over the fact that my kid, my boy, is sucking down artichokes like they're going out of style is that they have a really complicated texture. I mean, you have to get the teeth involved to effectively scrape the yummy yet decidedly gunky meat from the leaves. This is not something that comes easily to my child, Mr. Textural Sensitivity.
Yet, here he is, clamoring for artichokes, demanding his own full artichoke to disassemble and then savoring every last bit of heart dripping with bright yellow lemon butter. It makes a mama's heart swell with pride.
So totally worth the butter stains all over that sweater.
3 whole artichokes
1 quart chicken stock (or water)
1/2 cup dry white wine
2 tbsp olive oil
4 cloves garlic
2 whole lemons, halved
1 or 2 bay leaves
Several sprigs fresh thyme
salt and pepper
1/4 cup (1/2 stick) butter
Wash and trim your artichokes. If you're unsure how to do that, take a look at this video. Rub the cut sides of artichokes with one lemon half to prevent discoloration.
Combine the stock, wine, oil, garlic, 2 lemon halves, bay leaves, and thyme in a large pot with a lid. Bring to a simmer and season the liquid with salt and pepper.
Place the trimmed artichokes, bottoms up, in the simmering liquid. Cover the pot and simmer for about 30 minutes. They're done when a knife slips easily into the base.
Melt the butter in a small dish. Squeeze the remaining lemon half into the butter and use as a dipping sauce for the artichoke leaves.