• Steps 1
• 4 Mins

Begin by heating water in a large pot, big enough to accommodate the artichokes lying flat on the bottom. Salt the water well. Break off the stem of the artichoke so that the fibers come off with it. Then, cut off the top of the artichoke and, if you want to be thorough, also trim off the sharp tips of the remaining green leaves on the sides. Cut a lemon in half and squeeze some juice onto all the cut surfaces to prevent them from discoloring.

Artichoke Lemon Salt

• Steps 2
• 40 Mins

Add the artichokes to the boiling water and then place a plate on top to keep them submerged, cover with a lid. Cook for about 40 minutes, keeping the plate on top of the artichokes during cooking.

• Steps 3
• 5 Mins

Remove the artichokes and let them drain for about 5 minutes and cool in, for example, a colander so that the water collected inside the artichoke can run out.

• Steps 4
• 2 Mins

Done! Serve warm with lemon wedges and butter topped with flaky salt. Eat the lower part of the large green leaves, and when you get to the center, use a spoon to remove all the fuzzy parts, and then eat the artichoke heart separately. The artichoke heart is the softer bottom without the petals.

Lemon Butter Flingsalt