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Cooking artichokes

Steam...this is how my mother does it, so dont quote me on it as I may not be totally correct.

Trim stems so they are pretty short and artichoke stands freely.
Fill steamer with water so it is just above the basket (where you put the 'chokes) and put one or two bay leaves in there.
Put 'chokes in basket (not sure if you boil the water first or what but anyway) season with herbs (not sure which ones but I think basil and black pepper).
Steam until you can easily pull a leaf off an artichoke with out much force.
Serve with melted butter and mayo (curried may if you choose).
Dont forget to eat the heart!

Forgot to mention: when getting the artichokes from where ever you get them, dont go by what the look like, go almost 95% by how much the weigh. The heavier the better. It will have more "meat" on the leaves and therefore taste better.
 
A good way is to wash them and wrap in plastic and microwave. The moisture causes them to steam. They don't get soggy, and they cook uniformly (turn once). This works well for corn on the cob too.
 
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