How to Steam an Artichoke

Using sharp kitchen shears (because we know you're spatchcocking on a regular basis), snip the pointy tips off each artichoke leaf. Your artichoke is now ready to steam. Easy as pie. 

Place a vegetable steamer in a pot with just enough water to skim the bottom of the metal tray. Squeeze half a lemon in the water if desired, bring to a boil and cover with a lid.

Come on. Nah, I get you, I know plenty of people who "don't do lids." The good news is, you can still steam an artichoke. When the water comes to a boil, tear off a large sheet of heavy-duty aluminum foil and, using an oven mitt or dish towel (if you also "don't do oven mitts," like me), press the foil over the pot and form a seal by crimping tightly around the edge. 

Steam the artichokes for 30 minutes, then remove them from the pot and transfer to a plate. Microwave a little butter (careful not to let it explode) or create a compound mayo, which decreases your chances of having an explosion while increasing your chances of having a delicious appetizer.

While still warm, eat the artichokes by pulling off individual leaves, dipping them in your sauce of choice and scraping the flesh off the bottom of each leaf with your teeth. You can make this sexy with a little practice.

When you've finished all the artichoke leaves, you should have a stem that looks like this. Twist and pull the top off, and discard the soft, furry, slightly spiky and totally inedible part inside (using a small spoon works great). What's underneath is the heart of the artichoke, which is much sweeter and more flavorful than its jarred or canned equivalent. These make an especially delicious artichoke recipe, too.