PHOENIX -- It's artichoke season. Steaming is one of the most common ways to cook artichokes, but grilling is also a great option.
Chef Kody Harris of Thirty Lion Pub & Grill showed us how it's done.
1 steamed artichoke
1/2 tsp. herb butter
1 1/2 Tbsp. lemon thyme aioli
Fried onion strings for garnish
Lemon wedge for garnish
To steam artichoke, first cut off dead portion of stem -- leave about 1.5 inches -- and then square off the top.
Soak artichoke in cold water to which you have added the juice of one fresh lemon. Harris said this step is the essential one that most people skip. Don't.
Soak artichoke for at least 30 minutes or up to overnight.
You want to steam your artichoke cut-side down for about 30 minutes or until the stem is slightly squishy.
Once steamed artichoke is cool enough to handle, cut it in half.
Cut out inside core and thorns. Score heart and stem section.
Butter flat edges with herb butter and seasoning salt
Place artichoke on a low heat area of the broiler.
Turn to create diamond marks. Cover with a lid.
Butter and season exterior leaves, and then turn over and continue to heat under the lid.
Place finished artichoke on a plate.
Put aioli in a small dish for dipping.
Garnish plate with friend onion strings and lemon wedge with parsley sprig.
Thirsty Lion Pub & Grill is now open in Tempe at 2000 E. Rio Salado Parkway, Suite 1041. For more information, including details about Thirsty Lion's Olympics promotion, visit
or call 480-968-2920.