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I love artichokes simply steamed, the leaves plucked and dipped into a blend of mayo, Dijon mustard, and balsamic vinegar. But they're real good stewed, too. Serve hot or at room temperature.
Start by trimming the stem back to within an inch or so of the base and cutting off the top down to the outermost leaves' spiky points. Break off the tough, outer leaves, then split the 'choke vertically into quarters. To prevent the cut surfaces from darkening, keep the pieces into an acidulated bath, a bowl of water mixed with some white vinegar or lemon juice. With a sharp paring knife, cut out the downy center and the fine inner leaves with spiky tops.
Cut off all but the last inch or two of the leeks' green tops, and peel off the outermost layer. Keeping the root end intact, split them vertically and rinse carefully under cold running water, gently pulling the layers apart to reveal any hidden dirt. Slice thinly (I also like to cook the root end after trimming off any hairy tendrils; it's got a nice mild flavor).
Heat a few tablespoons of olive oil in a heavy, covered saute pan or Dutch oven. Add the leeks, cook for a minute or two, then add the artichokes. Toss to coat with oil and cook over medium heat for about 5 minutes. Add either one-quarter cup of dry white wine or water and a little lemon juice. Reduce heat, cover, and simmer until the artichokes are tender, probably at least 20 minutes.
more Spring: Grilled Asparagus
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