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32 FOUR SEASONS BREEZE | MARCH 2025 • 2 lemons, quartered • 2 Globe Artichokes • 1 large or 2 small bay leaves (optional) • 1 or 2 garlic cloves, halved lengthwise • Melted butter • Curried mayonnaise; mix 1 cup mayonnaise with 1 to 3 teaspoons of curry powder to taste • Dipping sauce: mix together ½ cup mayonnaise, and 1 Tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 grated garlic clove, and black pepper. Add 1/8 to ¼ teaspoon sugar, if desired. INGREDIENTS SAUCES DIRECTIONS Artichokes are an integral part of Italian cuisine. They are served stuffed, braised, fried, and preserved. There is even an Italian aperitif, Cynar, made from artichokes. It can be served over ice or mixed with orange juice. In the U.S., artichokes are eaten mainly in California and the east coast. If you haven't tried them, now is a good time. Here is a simple dish that is big on flavor and is a great introduction to this delectable spring vegetable. It can be made by novices up to experienced chefs. Prep time: 10 minutes; Cook time: 40 minutes; Total time 50 minutes. Serves 2-4. 1. Fill a large pot with an inch of cold water. Squeeze the juice of 1 ½ lemons into the water, then add the squeezed lemon segments. 2. Rinse the artichokes under cold water, gently pulling apart the leaves to remove dirt or foreign particles. Next, remove any leaves off the stem and use a vegetable peeler to peel the stem's woody exterior. Rub the peeled stem with one of the remaining lemon segments. Repeat with the second artichoke. Add the used segments to the water. 3. Prepare the artichoke bud by cutting off the top ½ to 1 inch of each artichoke. Dip the cut end of the bud into the water. Next, using kitchen shears, snip off the pointy ends of the remaining leaves. 4. Squeeze any remaining lemon segments into the water and drop in any used segments. Add the bay leaves and garlic to the water. Place a steamer basket in the pot and place the artichokes in the basket. Bring the water to a boil. Cover and steam for 30 to 40 minutes or until you can easily pull off the outer leaves. 5. Remove the artichokes from the pot and allow them to cool slightly. Slice the artichokes in half from stem to tip, then use a small spoon to scoop out the hairy choke. The artichokes may be served with melted butter, a vinaigrette, or a dipping sauce. 6. To eat an artichoke, dip a leaf into the sauce, use your teeth to scrape the meat from the bottom portion of the leaf, discarding the tough fibrous shell. The heart and the stem of the artichoke may be eaten in their entirety. If you have any questions, please feel free to call or text me at (951) 275-7081. Steamed Artichokes Sauces L-R: Melted butter, curried mayonnaise, dipping sauce, and an Italian vinaigrette with Parmesean Stem peeled and bud trimmed Aer the choke is removed Artichoke cut aer steaming (How to prepare, eat, and enjoy them)

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