Do Choke

I love foods that I can eat with my hands. Forks and spoons + me are such a clumsy combination, that I almost always end up wearing part of my meal as an unintended accessory to my outfit. So I really enjoy snacking on an artichoke. Whip up some herb butter (tonight I made it with fresh lemon and dill), grab some crusty bread, and you've got yourself a first course to an elegant meal or a simply delightful finger food snack.

Recipe for Black-Tipped Artichoke (2):

• 2 artichokes
• 1/2 lemon
• 1 dry bay leaf, broken in half

In a medium stainless steel saucepan, or a pan that is big enough to comfortably hold your chokes without overlapping, heat about an inch of water on high until boiling. Add a little lemon juice, the peel of the lemon, and the bay leaf pieces to the water. Bring to a simmer. Meanwhile, as the water is heating, prepare your artichokes. When selecting a choke, look for a nice green one that feels heavy for its size. The leaves should be tight. Cut the stem off the bottom, so the choke sits flat. Remove some of the tough leaves around the bottom. Be careful of the sharp points at the tip of each leaf - cut off the top inch (or so) of the choke, and snip the pointy tips off the leaves, rubbing with lemon juice as you go to prevent browning. Sit the chokes upright in the pan of the simmering water, and cover the pan so the chokes absorb the steam. Steam the chokes for about 40 minutes. Meanwhile, heat the broiler. Transfer the steamed chokes to a shallow gratin dish, still upright, and broil for about 5-10 minutes until the tips turn black. Serve the chokes with warm crusty bread and herb butter.