Food recipe: The world's simpliest, tastiest, all-around-best artichoke

For today's recipe, we turn to Cook's Illustrated.

Cook's is great because their instructions are so incredibly clear, especially when they throw in some of those great visuals (the illustrations, in particular, are so handy). The Website is a bit of a bore, constantly asking you to subscribe and give up your credit card number, but if you do decide to subscribe, there are all sorts of goodies from the predictable recipes to recommendations about specific foods and gadgets and so on.

Of course, what I like best is their TV show: Terribly entertaining.

Now, Cook's is a big believer in taste, which means that outside of recipes designed to be light, it does not spare the butter or the sugar, but in the recipe, below, we get neither.

So, without further ado, I give you two artichoke recipes.
Food recipe: Steamed Whole Artichokes
Serves 4
4 artichokes large, or 12 baby artichokes, rinsed and trimmed
1/2 teaspoon table salt

Place steaming apparatus (optional) in large nonreactive pot with tight-fitting lid; bring 1 inch of water to boil.

Place artichokes, stem end up, in steaming apparatus or in water. Sprinkle with salt; cover and steam over medium-high heat until tender, about 40 minutes for large artichokes, about 25 for baby artichokes; outer leaves should pull away easily and the stem end should be thoroughly tender.

Gently remove artichokes with tongs. Serve immediately or cook. stem end up, to room temperature.

Food recipe: Lemon-Chive Vinaigrette
Other fresh herbs, such as dill or parsley can be substituted for the chives in this sauce.
Serves 4
3 medium lemons , juiced to yield 4 1/2 tablespoons juice
table salt
2/3 cup olive oil
2 tablespoons fresh chives , snipped

Whisk lemon juice and 1/2 teaspoon salt in a small nonreactive bowl. Gradually whisk in oil so that the mixture emulsifies. Just before serving, stir in chives.
So fast, so good
I selected these recipes because they are fast and easy and incredibly flavorful. After all, it doesn't matter how good it is for you if you won't make it or eat it. Ya' know?

Tomorrow is another day
Less well known outside of food circles, this publication specializes in regional specialties, so let's all visit another country and cuisine for a food recipe we can use at home. Yum yum.