Steamed Artichokes With Vinaigrette Dipping Sauce
Some people think that eating an artichoke is a lot of work. I think it’s fun. My son and I sometimes make a meal of a large globe artichoke, the kind that can be as big as a baby’s head. I steam the artichoke and make up a dipping sauce or two, and we work at it until we get to the heart. Then I scrape away the chokes, and we divvy up the prize at the middle.
This is the simplest way to prepare artichokes — there’s hardly any trimming involved. The time is spent in the eating.
- 2 large or 4 medium artichokes
- 1 lemon, cut in half
- Dipping sauce, below
1. Lay an artichoke on its side on a cutting board. Using a large, sharp knife, cut away the entire top quarter in one slice. Rub the top with the cut lemon. Cut off the stem at the bottom, so the artichoke will stand upright, and rub the bottom with lemon. Pull off the tough bottom leaves (bracts). Then, using scissors, cut away the thorny end of each remaining bract. Rub the edges with lemon.
2. Bring two inches of water to a boil in a steamer or pasta pot, and place the artichokes in the steaming basket. If they are too big to fit, place them directly in the water. Reduce the heat, cover and simmer 45 minutes or until a leaf easily pulls away. Remove from the heat. Serve hot or at room temperature with a sauce for dipping the leaves. Use your teeth to scrape the flesh from the bottom of the leaf. Have a bowl or plate on the side for the discarded leaves. When you reach the papery leaves that cover the heart in the middle, cut them away along with the choke and discard. Divvy up the heart and enjoy.
Traditionally steamed artichokes are served with drawn butter or with a mayonnaise. I use a vinaigrette-based sauce thickened with just a bit of mayonnaise and yogurt.
- 2 tablespoons white wine vinegar or sherry vinegar
- Sea salt or kosher salt to taste
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced or pureed
- 2 tablespoon Best Foods or Hellmann’s mayonnaise
- 2 tablespoons plain low-fat yogurt
- 1/3 cup extra virgin olive oil
- Freshly ground pepper to taste
1. Whisk together the vinegar, salt, Dijon mustard and garlic. Whisk in the mayonnaise, yogurt and olive oil, and blend well. Taste, adjust salt, and add pepper. Use as a dip for artichokes or other vegetables.
Yield: 3/4 cup
Variation: Substitute 1 tablespoon fresh lemon juice for 1 tablespoon of the vinegar.