Artichokes with Vinaig
Martha prepares delicious asparagus and artichokes with vinaigrette jam.
Fill a large bowl with water and add half of the lemon juice to acidulate the water. Working with one artichoke at a time, cut off top quarter of artichoke using a serrated knife. Using kitchen shears, trim sharp tips of artichoke leaves. Remove any small leaves, and trim stems so artichoke stands upright. Place artichoke in acidulated water, and repeat process with remaining artichokes.
Fill a large pot with about 2 inches of water. Generously salt water and add remaining lemon juice. Set steamer basket in pot (make sure water doesn't seep through holes). Bring to a boil, then reduce to a rapid simmer.
Remove artichokes from acidulated water. Using your fingers, open up centers of artichokes. Stand artichokes upright in steamer. Cover pot and steam until bottoms of artichokes are very tender when pierced to the center with the tip of a paring knife, about 30 minutes. (Add more hot water if necessary to maintain level during cooking.) Serve artichokes with vinaigrette jam on the side, for dipping.