Artichoke with dipping sauce is simple, healthy, and delicious. Ever since the first time I’ve eaten artichokes I’ve loved them, no matter how they are prepared. This recipe though, is in honor of my mother-in-law, Alice, to this day it’s my favorite way of preparing them.
If you’ve never cooked artichokes before this short tutorial from American Test Kitchen shows the basics on how easy they are to cook.
Artichokes: When buying artichokes select ones that are heavy and feel tight when you squeeze them. You may have to test a couple to find ones that will be tender and meaty once cooked. This article form WikiHow show the basics on what to look for when buying artichokes.
You can serve these immediately or make them a day ahead, keep them covered in the refrigerator until ready to serve.
Tips for preparing Artichokes
Prep: Begin with cutting off the top inch or so of leaves. To soften the artichokes and make it easier to season, smash the cut side on the cutting board, and dig the center of the artichoke out with a good heavy metal spoon, or grapefruit spoon. Remove all the fuzzy portion, not going too deep, just enough to clean above the heart of the artichoke.
Seasoning: Fill in-between each leaf or petal with garlic and dried parsley. Try to get the seasoning down into the leaves, close to the center portion of the artichoke.
Cook: Cover and cook the artichokes for approximately 45 minutes, or until a leaf pulls away easily and is tender. Total cooking time varies depending on how fresh the artichokes are. The fresher they are, the faster they cook, the size also will determine how long they take to become tender.
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Artichokes with Vinaigrette Dipping Sauce
Equipment
- kettle
Ingredients
Artichokes
- 4 artichokes, washed and trimmed
- 3-4 tablespoons dried parsley
- 4 cloves garlic, minced
- 1 lemon, juiced
- 1/4 cup olive oil
- 1 teaspoon salt
- black pepper, to taste
Vinaigrette for Dipping
- 1/2 cup olive oil
- 3 tablespoons white vinegar, or cider vinegar
- 1 tablespoons sugar
- salt and pepper, to taste
Instructions
- Trim the artichoke: Cut the stem flush at the bottom of the artichoke so that it will sit flat on the plate when serving. Slice about 1/2 inch of the leaves off the top. Break off the small tough outer leaves near the stem. Rinse thoughly.
- Bring a large pot of salted water to a boil, add the artichokes, cover, reduce heat and boil until the stem end is just tender. This can take anywhere between 30-60 minutes, depending on how fresh the artichoke is.
- Drain the artichoke upside down in a colander.
- While the artichokes are cooling make the vinaigrette for dipping
- Place the artichoke (stem down) on a serving plate, separated the leaves a bit. You can either drizzle with the vinaigrette or use the vinaigrette on the side to dip each leaf in before eating.
