Cooking Artichokes Recipe

Trim 1 inch from artichoke stems and a quarter inch from tops. Remove tough outer leaves. Using scissors, cut sharp tips off leaves. Fill a large saucepan with 5 quarts of cold water. Squeeze the juice of 2 lemons into water. Add artichokes, 3 tsp. salt, and 2 Tbsp. olive oil. Place a smaller lid on top to keep artichokes submerged and bring to a boil. Gently boil over medium-high heat until artichokes are tender when pierced in the heart with a paring knife, 25 to 30 minutes. Drain and let cool. Trim stems so artichokes remain upright when plated.