Steamed Artichokes with Three Dipping Sauces
 
 
These savory sauces are the perfect compliment to the lovely spring artichoke.
Author:
Recipe type: Side
Ingredients
  • 4 Artichokes
  • 1 Bay leaf
  • 3 Garlic cloves, crushed
  • 3 Lemon slices
  • A sprinkle of salt and pepper
  • For the Parmesan Butter Sauce:
  • 2 Tbls butter, melted
  • 2 Tbls olive oil
  • ¼ cup grated parmesan cheese
  • 1 Pinch of lemon zest
  • 1 Small garlic clove, minced
  • A pinch of sea salt
  • For the Balsamic Mustard Sauce:
  • 2 Tbls balsamic vinegar
  • 2 Tbls olive oil
  • 1 Tbls dijon mustard
  • A pinch of sea salt
  • For the Lemon and Herb Butter Sauce:
  • 4 Tbls butter, melted
  • 1 Small garlic clove, minced
  • ⅛ tsp each of dried thyme, oregano and basil
  • 1 Tbls fresh lemon juice
  • A pinch of sea salt and pepper
Instructions
  1. Cut the stems off each artichoke, along with ½-1 inch off the top, and trim the prickly thorn off each petal. Rinse them under cool water, gently spreading the leaves open.
  2. Place them upside-down in a pot with about 2 inches of water, the bay leaf, garlic cloves, lemon slices, and salt and pepper. Bring the water to a boil, then turn down the heat to low. Cover the pot and simmer for 25-35 minutes, or until a knife can be easily poked through the artichokes from top to bottom.
  3. While the artichokes are simmering, prepare your dips.
  4. For the Parmesan Butter Sauce: Melt the butter in a small saucepan. Remove from heat and whisk in the remaining ingredients. Transfer to a small bowl for dipping. Serve warm.
  5. For the Balsamic Mustard Sauce: Place all the ingredients in a small bowl and whisk until incorporated.
  6. For the Lemon and Herb Butter Sauce: Melt the butter in a small saucepan. Remove from heat and whisk in the remaining ingredients. Transfer to a small bowl for dipping. Serve warm.
  7. How to eat: Dip individual petals into your choice of dip and scrape off the “meat” at the tip through clenched teeth. Discard the petal in a bowl and repeat. When you reach the heart of the artichoke (the best part!), gently scoop out the fine fuzzy hairs with a spoon or knife, slice it into bite sized pieces, and dip.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/2015/03/steamed-artichokes-with-three-dipping-sauces.html