Steamed Artichokes with Lemon Garlic Dipping Sauce
Fresh artichokes should be compact, plump and feel heavy for their size, and they should squeak when squeezed. The leaves should be green and tightly closed. Whether boiled, steamed, or grilled, these green globes are very versatile as a snack, appetizer, stuffed, or in a main course. Share one or enjoy a whole one yourself.
Keyword artichokes, boiled, Steamed
Prep Time 10minutes
Cook Time 35minutes
Lemon Garlic Dipping Sauce
1/2cupyour favorite mayonnaiseVegenaise
1largegarlic clovefinely chopped
1lemonzested and juiced
1/4teaspoonground black pepper
2teaspoonsfresh chopped parsley or chivesoptional
1largelemoncut in quarters
1dried bay leaf
1Sprinkle of kosher salt
4fresh thyme sprigs
2-3fresh whole garlic clovespeeled and smashed
Start by making the sauce. Combine all ingredients and stir until smooth. Can be made ahead of time, covered and refrigerated until serving time.
Prep artichokes for cooking. Cut the top one third off with a serrated knife (bread knife). The teeth of a serrated knife make it easier to cut through the tough exterior. Discard the trimmings. Trim the bottom stem flush with the base. Next, trim off the prickly point of each leaf with a pair of kitchen scissors. Rub a cut lemon over the artichoke to prevent it from browning.
Cook the artichokes. In a deep pan wide enough to hold artichokes, place trimmed artichokes stem side up in the bottom of the pan (or place on a steamer rack). Fill pan with a few inches of cold water. Squeeze lemon juice over the artichokes and put rinds in the pan. Drizzle in olive oil, sprinkle with kosher salt, add bay leaf, black peppercorns, thyme sprigs and garlic.
Cover the pot with a tight fitting lid and bring to a boil. When steam starts coming out of the pan, turn the heat down to low and cook artichokes until you can pierce the center of the stem with a paring knife. The timing will depend on the size of the artichokes. For big ones test at 20-25 minutes and continue if needed for a few minutes. Another way to tell when an artichoke is ready is to pull off and outer leaf. It should come off easily. Doing both tests is a good idea.
Remove the artichokes from the pan and drain on a towel. At this point, you can arrange the artichokes on a platter and serve them hot, at room temperature or chilled.
To finish by grilling, split the artichokes in half from top to bottom, remove the fuzzy choke, brush with a little olive oil and place on the grill for a few minutes until a little charred. This enhances the earthy, nutty flavor and makes for a great presentation. Serve with lemon garlic dipping sauce.
Recipe from Chef Sally Cameron of AFoodCentricLife.com