Side dishes

Artichokes with Garlic Tarragon Butter

★ 4.925 ratings

To prepare artichokes for steaming: pull off outermost leaves/petals until you reach the lighter yellow leaves (approx. 2-3 layers). Cut off the tip of each leaf/petal to remove the thorny part, with kitchen shears. Cut off top third of the artichoke. Cut off stem right at the base of the artichoke. Please note that the stem is also edible. Trim with knife, then peel it with potato peeler. Use a teaspoon to remove the fibrous 'choke' buried in the center and discard. Now the artichokes are ready for steaming.