How to Cook Artichokes
To cook artichokes, start by bringing a pot of water to a boil and removing the stems and tough leaves on some artichokes. Then, add the artichokes to the water and let it come to a boil again. Finally, cover the pot with 2 heavy plates and simmer the artichokes over medium-low heat for 20 minutes. You can also microwave artichokes if you're in a rush. Just remove the stems and tough leaves, cover the artichokes in a dish filled with 1/2 cup of water, and microwave them on high for 8-9 minutes.
Put the water, bay, salt, and peppercorns into a pot over high heat. Place a large pot on the stove and pour in 1 gallon (3.8 l) of water. Add 4 bay leaves, 3 tablespoons (51 g) of salt, and 2 teaspoons (2.8 g) of whole black peppercorns. Turn the burner to high so the water begins to boil. To help the water boil faster, put the lid on the pot and watch for steam escaping from the side of the pot. Cut off the stems of 4 artichokes and peel off the tough leaves. Rinse 4 large globe artichokes and use a sharp knife to cut off the stems. To make them easier to handle, cut the stem right where it meets the base of the artichoke. Then pull off and discard the tough leaves that are closest to the base. If you want to remove the prickly parts of the artichokes, cut off and discard the top 1 in (2.5 cm) of the artichokes. You can also use kitchen shears to cut off the pointy tip from each leaf. Put the artichokes and lemon halves in the pot and bring them to a boil. Put the 4 trimmed artichokes into the pot of boiling water. Cut 1 lemon in half and place both halves in the water with the artichokes. Keep the heat on high so the water begins to boil again. Keep the lid off of the pot so you can monitor the artichokes as they cook. Place 2 heavy plates on the artichokes and simmer them for 20 minutes. Set 2 small plates that are heavy on the artichokes in the pot. Turn the burner down to medium or medium-low so the water is just bubbling. Simmer the artichokes for 20 minutes. The weight of the plates should prevent the artichokes from floating to the surface of the water. The artichokes should be tender if you pierce them with a fork. Drain the artichokes in a colander and let them cool. Set a colander in the sink and turn off the burner. Carefully remove the plates from the pot and pour the artichokes and lemon halves into the colander. Let the water drain off into the sink. Leave the artichokes in the colander until they're cool enough to touch. Discard the boiled lemons. Serve the boiled artichokes. To enjoy the artichokes, peel away the leaves and scrape the tender side against your teeth. Continue to do this until you reach the center of the artichoke. Discard any spiky leaves and scrape out the tender heart to eat. Refrigerate the leftover artichokes in an airtight container for up to 3 to 5 days. Trim the artichoke stems and tips. Rinse 2 artichokes and cut off the bottom 1 in (2.5 cm) from the stems. Cut off the top 1 in (2.5 cm) of each artichoke and peel away the tough row of leaves that are closest to the base. If you prefer, trim the stem where it meets the base of the artichoke. Put the artichokes in a dish with water and cover it. Arrange the artichoke halves in a microwave-safe baking dish. Pour in ⁄ 2 cup (120 ml) of water and cover the dish tightly with plastic wrap or a lid. Ensure that the artichoke halves are in a single layer so they steam evenly. Microwave the artichokes on HIGH for 8 to 9 minutes. Put the covered dish in the microwave and adjust the setting to HIGH power. Heat the artichokes for 8 to 9 minutes until they're tender. Insert a toothpick into the center the stem to determine if the artichoke is tender. If the artichoke isn't tender, microwave it for 1 more minute and test it again. Slice the artichokes in half and remove the centers. Once the artichokes are cool enough to handle, place them on a cutting board and slice each in half vertically. Use a spoon to scoop away the white and purple choke in the centers. Season the artichokes with oil and herbs before serving. Dip a pastry brush in 1 tablespoon (15 ml) of olive oil and coat the cut-sides with it. Then sprinkle 1/2 teaspoon (1 g) of freshly ground black pepper, 1/2 teaspoon (2.8 g) of sea salt, and 1/4 teaspoon (0.4 g) of dried thyme over them. Serve the artichokes while they're warm. Refrigerate the leftover artichokes in an airtight container. Use them within 3 to 5 days. Trim the stem and top from 1 artichoke. Rinse a globe artichoke and cut off the top 3/4 in (19 mm). Then cut the stem of the artichoke so only 1 in (2.5 cm) is left. Pull off and discard the tough leaves that are closest to the base. To make it easier to eat, use kitchen shears to cut off the prickly tips from the leaves. If you want to steam more artichokes, prepare as many artichokes as you can fit in your steamer basket. Fill a pot with 2 in (5 cm) of water, garlic cloves, bay, and lemon. Set a large pot on the stove and pour in enough water to come 2 in (5 cm) up the sides. Add 1 to 2 cloves of garlic, 1 bay leaf, and at least 1 slice of lemon. For a brighter flavor, use more lemon slices. Insert a steamer basket and put the artichokes in it. Lower a steamer basket or insert into the pot. Ensure that the bottom of the basket doesn't touch the water in the bottom of the pot. Then place the trimmed artichokes in the basket. The artichokes need to be in a single layer so they cook evenly. If you want to steam a lot of artichokes, you may need to do it in batches. Cover and steam the artichokes for 25 to 35 minutes. Put the lid on the pot and bring the water to a boil over high heat. Once steam escapes from the under the lid, turn the burner to medium or medium-low. Simmer the water so it creates enough steam to cook the artichokes until they're tender. Serve the steamed artichokes. Turn off the burner and carefully lift the steamer basket out of the pot. Once the artichokes are cool enough to handle, serve them with your favorite dipping sauce. Store the leftover steamed artichokes in an airtight container in the refrigerator for up to 3 to 5 days. Preheat the oven to 400 °F (204 °C) and cut the artichoke stems and tips. Rinse 3 artichokes and cut off at least 1/2 in (1.3 cm) from the end of each stem. Then cut off the top 1 in (2.5 cm) of each artichoke. Peel off and discard the tough row of leaves that are closest to the base of the artichoke. If you prefer, cut off the stem right where it meets the base of the artichoke. Slice the artichokes in half and scoop out the chokes. Cut each artichoke in half lengthwise. Take a spoon and scoop away the fuzzy choke that's in the center of each artichoke. Discard the chokes and use kitchen shears to cut away the pointy tip from each leaf. While you can leave the pointy tips on the leaves, they'll be easier to eat if they aren't prickly. Rub lemons over the artichoke halves and put them on a baking sheet. Cut 2 lemons in half so they release some of their juice. Rub the lemons over the entire surface of the artichoke halves. Then lay the artichokes on a baking sheet so the cut-side is facing up. The lemon juice will prevent the artichokes from browning. If you don't have a baking sheet, you can use a baking dish as long as the artichokes fit in a single layer. Brush the artichokes with oil and fill with garlic, herbs, salt, and pepper. Use a pastry brush to coat the cut sides of the artichoke halves with 2 tablespoons (30 ml) of olive oil or melted butter. Roughly chop 6 cloves of peeled garlic and divide them between the centers of each artichoke half. Then put a few sprigs of fresh rosemary in the artichokes. Sprinkle with salt and pepper to taste. If you prefer, substitute your favorite herb for the rosemary. For example, use fresh thyme, parsley, oregano, or basil. Flip the artichokes and brush the other sides with oil. Use your fingers or tongs to turn each artichoke over so the cut-side is down on the sheet. Brush the top sides of the artichokes with some of the oil and sprinkle more salt and pepper over them. Bake the artichokes for 40 to 50 minutes. Put the baking sheet in the preheated oven and roast the artichokes for 15 minutes. Then cover the sheet with aluminum foil and bake the artichokes for 25 to 35 more minutes. To test if the artichokes have finished roasting, insert a fork or knife into an artichoke half. The artichoke should feel tender. Remove the herbs and serve the roasted artichoke halves. Turn off the oven and remove the baking sheet. Transfer the roasted artichokes to serving plates and remove the herbs. Squeeze a little lemon juice over them and serve them warm. Store leftover roasted artichokes in an airtight container in the refrigerator for up to 3 to 5 days. 
Put the water, bay, salt, and peppercorns into a pot over high heat. Cut off the stems of 4 artichokes and peel off the tough leaves. Put the artichokes and lemon halves in the pot and bring them to a boil. Place 2 heavy plates on the artichokes and simmer them for 20 minutes. Drain the artichokes in a colander and let them cool. Serve the boiled artichokes. Trim the artichoke stems and tips. Put the artichokes in a dish with water and cover it. Microwave the artichokes on HIGH for 8 to 9 minutes. Slice the artichokes in half and remove the centers. Season the artichokes with oil and herbs before serving. Trim the stem and top from 1 artichoke. Fill a pot with 2 in (5 cm) of water, garlic cloves, bay, and lemon. Insert a steamer basket and put the artichokes in it. Cover and steam the artichokes for 25 to 35 minutes. Preheat the oven to 400 °F (204 °C) and cut the artichoke stems and tips. Slice the artichokes in half and scoop out the chokes. Rub lemons over the artichoke halves and put them on a baking sheet. Brush the artichokes with oil and fill with garlic, herbs, salt, and pepper. Flip the artichokes and brush the other sides with oil. Bake the artichokes for 40 to 50 minutes. Remove the herbs and serve the roasted artichoke halves. 