Ok, I’m currently trying the “Nero Wolfe” method of cooking corn, it has 35 minutes to go. We’ll see if he’s right. But I also have some artichokes to prepare and tied with corn for best veggie ever, is the thistley artichoke. To paraphrase a Cecil column, when they’re bad, they’re yukky, but when they’re good, they’re celestial.
I’ve tried boiling 'em and they turn out soggy unless I happen to yank 'em out of the water at just the right moment–and that moment seems to vary a LOT. Anywhere from 20 to 40 minutes of solid boiling to get the base part of the leaves soft enough to scrape clean with my teeth. (Yes, I know you don’t actually eat the leaves)
Steaming takes forever and again, there’s that split-second threshhold between sublime and soggy.
Roasting I’ve only tried once with so-so results–came out kinda leathery.
Also, I’m a big fan of using butter as a dipping sauce, occassionally with a little lemon or garlic added. David Rosengarten (I think) recommended mayonayse which sounds revolting to me, and my best friend insists on (gag, barf, retch) Skippy peanut-butter-flavored product.
So…cooking tips and dipping suggestions?