Steamed Lemon Artichokes with a Trio of Dipping Sauces
Steamed Lemon Artichokes
There are so many ways to prepare artichokes, but we love this simply satisfying method of steaming and then tearing off the petals to dip (see sauces below!)
Ingredients
- 4 globe artichokes
- 1 lemon, halved
Directions
- Step 1 Trim the outer leaves and cut off the very top of the artichokes.
- Step 2 Fill a deep sauce pan with about 1/2 inch to an inch of water. Squeeze half a lemon into the water. Place a steamer basket into the sauce pan and rest the artichokes on top.
- Step 3 Bring the water to a boil, then reduce the heat to low or simmer, cover and steam for 30-40 minutes.
- Step 4 Remove artichokes, drizzle with more lemon juice and let cool sightly before serving.
- Step 5 To eat, remove a petal from the artichoke, dip into sauce of your choosing and then scrape the meaty part off with your teeth. Discard the rest of the leaf. The inner leaves should be soft and tender enough to be eaten whole.
Mmmm spring must really be here – it’s peak artichoke season! There’s nothing I love more this time of year than seeing the produce aisle stocked with plump fresh artichokes. These nutrient-rich, heart healthy “thistles” boast about a million and one health benefits and are such a delicious, simple appetizer to share with friends, ideally enjoyed out on the patio in the sunshine, with a bottle of rosé. Speaking of sunshine, I can’t wait to get back out there to this beautiful day, so I’ll keep this post short!
There are so many ways to prepare artichokes, but this appetizer is one Marc and I really enjoy sharing. We just love lingering over each layer of these green leafy bulbs and coming up with creative new dipping sauces to try each time.
We served up today’s artichokes with a few of our favorite dipping sauces – the tahini sauce in particular is just WOW. (Yup – my tahini craze continues!) I’ll be sure to come back and share more sauces, but in the meantime, pick one or pick them all and let us know what you think below!
Traditional Aioli Sauce
Ingredients
- 1 garlic clove, minced
- Juice of 1/2 lemon
- Zest of 1 lemon
- 2 egg yolk s (can substitute 2 tbsp mayo)
- 1/2 tsp Dijon mustard
- 1/2 cup extra virgin olive oil
- Salt and freshly ground pepper, to taste
Directions
- Step 1 In a small dish, whisk together the egg yolks with the garlic, mustard, lemon zest and lemon juice.
- Step 2 Slowly stream in the oil until fully incorporated. Season with salt and pepper and serve.
Tahini Dipping Sauce
Ingredients
- 1/2 cup tahini
- 2 TBSP lemon juice
- 2 TBSP warm water
- 1 clove garlic minced
- 1/4 tsp salt
Directions
- Step 1 Whisk together tahini, lemon juice, warm water, garlic and salt in a small bowl. Set aside to serve with the artichokes.
Balsamic Dipping Sauce
Ingredients
- 1/2 cup mayonnaise
- 1 tsp Worcestershire sauce
- 1 tsp balsamic vinegar
- 1 tsp lemon juice
- 1 tsp minced fresh tarragon
- 1⁄2 TBSP minced garlic
Directions
- Step 1 Mix all ingredients together in small glass bowl. Chill slightly before serving.
