2tablespoonchimichurri(optional, instead of the other ingredients)
CLEAN ARTICHOKES
Fill up a large bowl with cold water, then squeeze the juice of a lemon in it. Set aside.With a serrated knife, cut off the top spiky ⅓ top part of the artichoke.Tip: when handling artichokes, brush your hands with lemon juice or wear gloves to prevent your finger from turning brown.
Rub the cut part with lemon to prevent it from turning brown.
Remove tough outer leaves.
Trim the stem down to 2 inches (5 cm) and peel it.
With your thumbs, loosen up the head of the artichoke, exposing the choke.
With a knife or with a sturdy teaspoon, remove the choke - the fuzzy central part.
Put each cleaned artichoke in the bowl with the lemon water to prevent discoloration and browning, and repeat till you clean all.
STEAM ARTICHOKES
To a large pot, add 1½ inches (3.5 cm) of water and the mint. Put the steamer basket into the pot, then arrange the artichokes on the steamer basket, head down.
Cover the pot, bring to a simmer, and steam until tender. It can take 20 to 45 minutes, depending on the size of your artichokes. Pierce with the tip of a pointy knife to check doneness. The blade should slide in easily.
Drizzle with chimichurri and dip petals in vegan mayo.
Or cut them in half lengthwise and simply with a drizzle of extra virgin olive oil, a squeeze of lemon juice, fresh parsley, a pinch of salt, and black pepper.