Steamed Artichokes with Dipping Sauces

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Steamed Artichokes with Dipping Sauces

The traditional way to eat steamed artichokes is to pull one artichoke leaf out at a time and scrape the tender meat from the bottom of the leaf with their teeth. Be sure to remove the thistle-like choke in the center of the artichoke before enjoying the meaty heart.

Serves: 8

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	Ingredients 4 large globe artichokes 1 lemon, halved 1 tsp salt Lemon Butter Sauce 2 sticks or 1 cup melted unsalted butter 1/2 tsp lemon zest 1 Tbsp lemon juice Sea salt, to taste Ground pepper, to taste

Method

With a large knife, cut stems off artichokes so they sit flat on the plate. While working with one artichoke, place others in a large bowl of water and the lemon juice. This will prevent the artichokes from discoloring. Cut off top 1/3 of artichoke. Clip points off remaining bottom outer leaves. Repeat with remaining artichokes.

In a large pot, place 1-2 inches of water in the bottom with sea salt and steam artichokes for 20-30 minutes (depending on their size) until one of the leaves pulls out easily. Drain and serve upright with lemon butter sauce or chill and serve with a vinaigrette or flavored mayonnaise.

Courtesy of Whole Foods Market