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A special short episode on the simplest and best way to prepare artichokes, which are in season now. Accidental music credit: Peter Moskos, practicing his autoharp downstairs.

NOT-shopping list

• Globe artichokes
• Salt
• Vinegar
• Butter
• Mayonnaise
• Garlic
• Lemon juice

Simplest and Best Boiled Artichokes

The only secret here is salt. Heavily salted water is what brings out the distinctive tongue-numbing effect of artichokes. So set a big pot of water on to boil; add even more salt than if you were boiling pasta — like several tablespoons.

While the water is heating, trim the artichokes. Optionally, prepare a bowl of cold water with a couple of glugs of vinegar, or a good squeeze of lemon juice. Storing the cut artichokes in this acidulated water will help keep the cut surfaces from turning black.

With a heavy knife, cut off the top inch or so of each artichoke. Then with scissors, trim the pointy thorn ends off the remaining outer leaves that are below where you made the cut. Trim any tiny leaves off the stalk, and then cut just the smallest bit off the end of the stalk, just to cut away whatever is dry or brown (the stalk is delicious; you don’t want to waste it).

Optionally then slice the artichokes in half vertically — this gives you more flexibility on portions, and it’s also easier to check when the artichokes are done cooking. If you’re doing this, though, you definitely want to dunk them in acidulated water.

Put them in the boiling water cut side down if sliced in half; if they’re whole, you can put a small plate in on top to keep them submerged. Boil for about 10 minutes, and then start checking for doneness. If still whole, you can try pulling off a leaf — if it comes easily, it’s done. Or you can poke a knife in to the heart, at the base of the stalk. If it slides in easily, it’s done. If you’ve cut your artichokes vertically, you can poke into the heart directly. You can also see the color of the heart change, from light to dark. If in doubt, err on the side of cooking more, as not-quite-done leaves are a chore to nibble the ends off.

While the artichokes are boiling, melt some butter. About 2 tablespoons for person/artichoke is plenty. You can also make some garlic mayo. It’s nice to squeeze a clove of garlic into about a tablespoon of lemon juice and let that sit, to take the burning edge off the garlic, then mix that in with a good-size dollop of mayonnaise. This makes it a bit more of a runny sauce, rather than straight globby mayo (although some people like that just as well!).

For truly pedantic instructions on how to eat the damn things, you’ll have to listen!