Whether you drizzle it in olive oil, dip it in mayonnaise or dunk it in butter, the artichoke is undeniably delicious.
Some people are intimidated by artichokes, and have never even tried one.
Don’t let that be you!
Artichokes have no fat and even the large ones are only around 60 calories. But a naked artichoke wouldn’t be any fun. The fun is in the dip.
Here’s my step by step recipe for how to cook your own artichokes at home.
I’m also including a basic dip and several variations you can make to personalize your artichoke experience.
Once you try them, you’ll see for yourself how tasty they are. Have at it. What have you got to lose, the big artichokes are on sale this week-- 4 for $5!
ARTICHOKES WITH LEMONNAISE DIP (serves 4)
3 Tablespoons white vinegar
1 Tablespoon whole black peppercorns
4 artichokes (total of 3 lbs.)
½ cup Mayonnaise
3 Tablespoons lemon juice
2 teaspoons extra virgin olive oil
½ teaspoon powdered mustard (dry)
Salt & freshly ground pepper
Fill a Dutch oven with 3 inches of water. Add vinegar & peppercorns. Bring to a boil over high heat.
Meanwhile, slice 1 inch off tops of artichokes, discard tips.
Trim the stems flush with the bottom of the artichoke. Pull off and discard any small leaves from the bottom.
With cooking shears, cut thorny tips off of remaining outer leaves.
Add artichokes to boiling water, and simmer with a cover on, for 35 minutes.
Drain carefully. Sprinkle with salt & pepper. Let cool slightly.
While artichokes are cooking, prepare sauce.
In a blender, whirl mayo, lemon juice, oil & mustard until smooth.
Season with salt & pepper. Chill.
* If making ahead of serving time, keep refrigerated and tightly covered.
Serve slightly cooled artichokes with dip.
To EAT THEM:
Pull off a leaf from the artichoke. Take a look at it. You will see that the end that was attached to the artichoke, is thicker & fatter--meatier. (if a vegetable could be called meaty)
That is the good part. Dip it into the dipping sauce to coat lightly, then put that section between your teeth and scrape off the fatty stuff. DO NOT EAT THE LEAF itself. You are just scraping off the pulpy “meat” of the artichoke. You discard the “scraped” leaf into a bowl or basket provided for the empty leaves.
It sounds kind of crazy, that’s why so many people haven’t tried them. But they’re sooooo good--don’t let the weirdness of artichokes stop you from trying one today!
Here’s some variations to customize your dip. Take a look!
For these simple variations you will use the basic Lemonnaise recipe with these changes added to the blender at whirling time.
For Aioli type dip:
Add 2 cloves minced garlic
Garden Green Dip:
Add 1 cup each lightly packed spinach leaves and parsley. Also 1/3 cup chopped green onions
Madeira Dip:
Add 3 Tablespoons Madeira wine & 2 Tablespoons minced chives
Sun Dried Tomato Dip:
Add 1/4 cup dried tomato halves (not oil packed)
