Simple Whole Artichokes 

Preparation

1. Step 1

   Fill a large pot three-quarters full with water. Add the peppercorns and 4 bay leaves. Bring to a boil. Season with salt until the water tastes salty.

2. Step 2

   Meanwhile, thinly slice half of one lemon and pluck out the seeds. Squeeze the juice from the other half into a small bowl. Set the sliced lemon and juice aside and add the squeezed lemon half into the pot. Halve the second lemon and add that to the pot as well. Cut off and compost the artichoke stems so the artichoke can sit upright, then use a serrated knife to cut off the top inch of the artichoke. Add the artichokes to the boiling water as you go.

3. Step 3

   Place a lid a size smaller than the pot directly on top of the artichokes to help keep them submerged. Simmer until a leaf pulls off easily and a knife easily slices through the stem, 20 to 35 minutes depending on the size of the artichokes.

4. Step 4

   While the artichokes cook, in a small skillet or saucepan, combine the butter, coarsely ground black pepper, remaining bay leaf and the sliced lemon. If using unsalted butter, season lightly with salt. Melt over medium heat, then turn off the heat.

5. Step 5

   When the artichokes are ready, transfer to a colander or baking rack cut sides down and drain until cool enough to handle, at least 10 to 15 minutes. If the butter has hardened, loosen over low heat. Stir in the reserved lemon juice.

6. Step 6

   To eat, pull a leaf off the artichoke and dip the bottom in the melted butter. Scrape off the meat on the bottom with your teeth. Repeat until you get to the delicate inner leaves. Remove those leaves, then use a spoon, knife or your fingers to remove the hairy middle (which is called the choke). You’ve finally reached the heart: Dip it in butter and eat.