Use kitchen scissors to snip the tops off the tough leaves and use a peeler to shave the green part of the stems. Slice the end of the stem and the top of the choke. Steam for about 25 min or until tender. Test tenderness by pulling a leaf off and if it comes off easily, they’re ready. Remove from pot and remove the leaves (set aside for dipping into sauce later). Remove the hairy part around the heart (again Justine Snacks has a great tutorial if you want a video of the exact step by step).
Once you have the hearts, Slice them into quarters.
Add butter to a pan and let it get hot. Add hearts and cook on high heat until browned, about 3-5 min per side.
Add in splash of white wine and let it cook away. Add in lemon juice, capers, dill, salt and pepper. Cook for another 1-2 min and turn of heat.
Add creme fraiche to a plate and then add the artichokes. Top with more dill, salt, pepper and lemon juice as needed. Enjoy!
