To Boil: Bring a large pot of water to a boil. Add lemon slices and ½ teaspoon sea salt. Add artichokes, making sure they remain standing up. If you are using the stems, add the medallions to the ...

In medium pan with steamer, bring water to a boil. Trim artichoke bottoms and leaf-tops flat. Steam artichokes for 25 to 35 minutes until tender at the core. Drain, cool and cut in half.

Artichokes aren’t exactly the most inviting vegetable out there. But once you get past the spiky leaves, you'll reap gut and heart-health benefits, experts say.

Last week, I made an artichoke for a snack for the first time. I boiled some water and placed the artichoke in the shallow pool, covered it and let it steam for about 20 minutes.

Make sure artichokes are completely covered in water, and boil for from 30 to 40 minutes. (Try placing a smaller lid inside the pot to keep the artichokes underwater.) ...

Place the artichoke hearts on the parchment, and drizzle over with 2 tablespoons of oil, salt, pepper and red pepper flakes, if using. Toss to combine, and then arrange so the pieces are spaced out.

Partially cover and reduce heat to gentle boil; cook until fork tender at base, 35 to 45 minutes (drain upside down). Artichokes can also be microwaved, grilled, or steamed.

Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil in large saucepan. Add artichoke halves and cook until just tender, about 5 minutes. Drain.