1 + 1 wedge medium lemon, cut in half, divided use
1 large globe artichoke
1 clove garlic
1 bay leaf 1 tsp. ghee, melted (organic grass-fed, if possible) (optional)
Sea salt (or Himalayan salt) (to taste; optional)
1. Fill a large mixing bowl half full with cold water. Squeeze half lemon into bowl. Set aside.
2. Bring medium saucepan, filled with 2 to 3 inches water, to a boil over high heat. Reduce heat to low, maintaining a gentle boil.
3. While water is heating, cut off bottom ½ inch of artichoke stem. Peel off tough green exterior of remaining stem. Slice off top 1½ inches of artichoke top. Using kitchen shears, snip off the spiny tips of the artichoke leaves (approx. ¼ to ½ inch). Slice artichoke in half lengthwise. Using your fingers, remove tough, purple petals from the center. Scoop out the fuzzy “choke” with a spoon and discard.
4. Place cleaned artichoke in lemon water to prevent oxidation. Repeat with remaining artichoke half.
5. Add garlic, bay leaf, and squeeze remaining half lemon to gently boiling water. Add artichoke halves, stem side up; cook, covered, for 28 to 30 minutes, or until one of the leaves near the stem pulls away cleanly. (Check during cooking to make sure there is water in the pan.)
6. Serve with lemon wedge and ghee for dipping, if desired.
7. To eat, squeeze lemon wedge over artichoke. Sprinkle with salt, if desired, then pull leaves off, one by one, dipping the stem side of each leaf in ghee, then scraping off the flesh with your teeth. Keep a separate bowl to discard leaves. Once all the leaves are eaten, slice the heart into quarters and enjoy!
When buying artichokes, the thicker the stem, the larger the heart. Look for bright green leaves and a compact head.
For a vegan dip, try balsamic vinegar, or your favorite vegan mayo.