Source: Chef Tony Baker, Montrio Bristro, Monterey CA

Serves: 4

Ingredients

4 Large Ocean Mist Artichokes
4 cups water
2 lemons
1/3 cup flour
2 teaspoons salt
3 cloves garlic, peeled

Directions

In a medium saucepan, combine the water, flour, salt and juice from only 1½ of the lemons, reserving the other half for later. Mix well.

Using a serrated knife, cut the top and bottom from the Artichoke, making sure not to cut into the Heart. Using a sharp utility knife (paring knife) trim all of the green from around the Heart, exposing the almost white meat of the Artichoke.

Take the ½ lemon and generously rub the Heart of the Artichoke. This will help prevent discoloration, as Artichokes naturally turn brown when cut unless rubbed with a little citrus. The choke (furry part) can be scraped out by using the end of a dessert spoon.

Place the prepared Artichoke Heart into the floury lemon water. When all 4 Artichokes are prepared, cover and bring to a simmer, placing a saucepan lid smaller than the pan over the Artichoke Hearts. This helps keep the Artichokes under the liquid.

Check the Artichokes after 15 minutes. They are ready when they reach a consistency much like a cooked Potato. Cool in the liquid. This will help keep the Hearts color.

The Artichokes can be stored in this liquid for up to 3 days.

Enjoy!