Tonight I made artichokes alongside my main dish. Usually I would have a side of melted butter to dip the artichoke leaves in, but I wanted to try something different. I searched on Chowhound and found a great discussion board with ideas for a dipping sauce recipe for artichokes. I tried a few combinations and this was my favorite.
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| ©EverydayCookingAdventures 2014 |
For those of you who have not made artichokes at home before, it is really quite simple. First, trim the bottom stem of the artichoke so it can sit upright on your counter or in a steaming pot. Then remove the bottom ring of leaves along the base of the artichoke, as these are tough and usually not very pretty.
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| ©EverydayCookingAdventures 2014 |
Then using sharp kitchen shears or your sharpest house scissors, cut off just the sharp tips of the leaves all the way around. I then use a sharp knife to slice off the top 1/2″ of the artichoke so you don’t have to trim every single leaf edge on the tips of the artichoke. Also, it helps to steam the artichokes more evenly. Now rinse the artichokes and add them to the steamer basket or insert in your pot, with water reaching to just below the steamer insert. Don’t let the water touch the steamer itself or your artichoke bottoms will be mushy.
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| ©EverydayCookingAdventures 2014 |
This dipping sauce was almost better than butter, really! It was certainly at least a healthier alternative and something we’ll have again.
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| Artichoke Dipping Sauce ©EverydayCookingAdventures |
Olive Oil, Lemon Juice, & Garlic Artichoke Dipping Sauce
Serves 2
- 2 artichokes (stems cut off, leaf tips all trimmed)
- 3 TSBP good olive oil (preferably not your usual cooking kind but a good dipping one)
- 2 garlic cloves, minced
- 1 TBSP capers
- Lemon-Pepper spice or just fresh ground black pepper
- 1 TBSP lemon juice (fresh squeezed or from a bottle)
2. In a large pot, put in a metal steamer on the bottom and fill with water until just about touching the bottom of the metal steamer. Put in the artichokes and heat to medium. Let the water boil & steam the artichokes for 25 minutes.
3. In a small saucepan, about 10 minutes before the artichokes are down, heat the olive oil, garlic, capers, lemon juice, and lemon-pepper or pepper at medium-low heat until beginning to simmer, low the temperature to barely a simmer and stir occasionally for 10 minutes letting it just stay warm and the ingredients infuse into the olive oil.
4. Using tongs, remove the artichokes and plate them. In small ramekins pour the olive oil with the garlic & capers and all. Dip the leaves in the olive oil and enjoy!
©EverydayCookingAdventures 2012
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I have never cooked artichoke at home! You are always cooking such interesting stuff! You should come stay with us for about a week and cook 🙂
Thanks! It is really easy to steam artichokes, I promise you can do it!