What is the secret to keeping artichokes bright green? I've steamed, boiled, covered, uncovered, but they always turn drab olive - very unappetizing. I must have missed the memo...help!
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.