Simmered Artichokes

There aren't measurements. It's all just to taste. But be aware that cooking the Artichokes can take a while sometimes. But a full, tight head is ideal to be sufficient for 1 Adult.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse artichokes. (If store bought, simple rinse is fine. If garden grown, soak in the sink for a while to washout any surviving insects.)

Step 2

Cut the bottom of the artichoke off (leaving it as flat as possible on the bottom.)

Step 3

(This is optional) For best results, cut the top of the artichoke off (about 1 1/2 inches) and spread the leaves open.

Step 4

Place artichoke in pot and fill with water just until the artichoke floats.

Step 5

Drizzle artichoke (and water) with olive oil and seasonings. The Bay leaves & lemon juice just go in the water. (Only use 1 bay leaf if you're only making 1 artichoke.)

Step 6

Cover and bring to a boil and then back down to a simmer.

Step 7

To see if artichokes are done, try removing an inner leaf. If it removes easily, taste it to see if the "meat" is tender.

Step 8

Mix mayo (however much you want), red wine vinegar, garlic salt, onion powder, and taragon in a bowl (to taste).