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Boiled Artichokes

  • Yield: 4 servings



  • Trim off stems and thorny tips of each leaf of the artichokes. Put them in a deep pot and add enough water to cover.
  • Add the salt and bay leaves. Squeeze the lemon over the pot and add the lemon shells. Add the Zatarain’s boil and bring to a boil over high heat. Reduce the heat to medium-high and simmer, uncovered, for 20 to 30 minutes, or until the artichokes are tender when pierced with the tip of a pointed knife. Drain.
  • Place the artichokes, stem side down, on platters with puddles of mayonnaise around them.