Instructions

• Watch our video for the best visual tutorial!  
• First, prep your artichokes by trimming the sharp points on each outer leaf with scissors.
• Bring your pot of salted water to a boil and add as many artichokes as you like.
• Cook for 10-15 minutes, or until artichokes are a mellow-green color.  They should be very tender when pierced with a knife.
• While artichokes are blanching, heat butter, garlic and lemon juice together until butter is melted.  Add a pinch of salt or pepper.  Add chopped herbs and mix to combine.
• Remove from water, cool slightly, then peel back the outer leaves (meat at the base of each leaf can be dipped in lemon-butter sauce and eaten by using teeth to pull away flesh from woody leaf).
• Once all of the outer leaves have been removed, use a paring knife to gently remove the "hair" on the choke part of the heart.  (Again, see video!)  Once you reach the super tender part of the heart, its just a matter of trimming it up nicely so that it's perfect for eating!
• Dip trimmed hearts in lemon-butter sauce and enjoy simply or toss many prepped hearts in warm sauce for a delicious salad.