Summertime cooking can be so beautifully simple.

How perfect that the seasons that beckon us to stay outside and play until after dark are the same ones that give us my favorite fruits and veggies, that require almost no preparation time or effort, allowing us to run that extra mile, extend happy hour, or take the long way home.

Artichokes are my favorite of all the warm weather foods that fall in this category.

Last night I picked up these globe artichokes, and it was just a matter of trimming them and steaming in a bath of water and a little dry white wine (optional)…

…before we were face first and elbow deep in the business of pure, unadulterated artichoke enjoyment.

I personally like to scrape the tender parts loose from the underside of each leaf using my teeth, saving the meaty hearts for last. There are few other foods that you can devour with such gusto, within the bounds of decorum. 

How to Cook Artichokes
The way my Mom taught me long ago 

1. Trim the stem and top each approximately 1 inch.

2. Steam the artichokes in a pot, with the flowers facing down and the stems facing up on high heat with about 2 inches of liquid (water, water and wine solution, or broth all work) for about 30 minutes, until the stems are tender and easily pierced with a fork.

3. Eat, one petal at a time (squeezes of lemon or a sprinkle of balsamic vinegar are optional), by pulling the petal through slightly clenched teeth to scrape off the tender “meat”. When you get to the heart, scoop out the fuzz with a spoon and cut off and leftover stem and enjoy!