By Lacy Walpert
Whenever there’s artichoke on a restaurant menu, I always order it. But at the grocery store, I’d walk right past them with a serious case of artichoke intimidation. But not anymore. I put on my big girl pants, bought a couple chokes and got to steaming. And the results (after some experimentation) were so delicious and satisfying that my husband and I eat artichokes as an entrée. The simple dipping sauce is so good you’ll want to eat it with a spoon.
Here’s what you’ll need: (Full Recipe Card at Bottom)
- 2 artichokes (Look for the ones that are heavier. Also, look at the bottom of the stem; the greener, the better. Don’t pick the ones that are black on the bottom.)
- 1 lemon
- 1 container of chicken broth
- 1 bay leaf
- Garlic (minced or powdered, whatever you have)
- Salt and pepper
- Scissors
- For the sauce:
- Mayo
- Sriracha
- Garlic powder, salt and pepper
- I also like a small splash of Worcestershire
Step 1 – Rinse, clip and trim. (Watch your fingers. There are sharp little claws on the tips of the leaves.) Chop about an inch off the top and bottom. Trim the leaves like you’re giving the artichoke a haircut.
Step 2 — Cut the lemon in half, and set one half aside. Rub the other half all over the artichoke. It will help keep it nice and bright green.
Step 3 – In a large pot, bring the broth, the other half of the lemon, the bay leaf, garlic and seasoning to a boil. Then reduce to a simmer.
Step 4 – Add the two artichokes upside down in the broth and put the lid on the pot.
Step 5 – Make the sauce. A big dollop of mayo, a little squirt of Sriracha and some seasoning. Mix it all up until it tastes just right to you.
Step 6 – Wait and salivate. Different recipes I’ve read suggest about an hour. But my best results have been after a 90 minute steam bath. Pluck a leaf from the middle to try it out and see if it’s done.
When serving the artichoke, I always bring an extra bowl to discard the eaten leaves. I scrape the leaves with my bottom teeth. My husband uses his top. But however you enjoy them, I’m sure they will become a part of your family’s recipe repertoire.
- 2 artichokes (SEE NOTES)
- 1 lemon
- 1 container of chicken broth
- 1 bay leaf
- Garlic (minced or powdered, whatever you have)
- Salt and pepper
- Scissors
- Mayo
- Sriracha
- Garlic powder, salt and pepper
- (I also like a small splash of Worcestershire)
- Rinse, clip and trim. (Watch your fingers. There are sharp little claws on the tips of the leaves.) Chop about an inch off the top and bottom. Trim the leaves like you’re giving the artichoke a haircut.
- Cut the lemon in half, and set one half aside. Rub the other half all over the artichoke. It will help keep it nice and bright green.
- In a large pot, bring the broth, the other half of the lemon, the bay leaf, garlic and seasoning to a boil. Then reduce to a simmer.
- Add the two artichokes upside down in the broth and put the lid on the pot.
- Make the sauce. A big dollop of mayo, a little squirt of Sriracha and some seasoning. Mix it all up until it tastes just right to you.
- Wait and salivate. Different recipes I’ve read suggest about an hour. But my best results have been after a 90 minute steam bath. Pluck a leaf from the middle to try it out and see if it’s done.
- Look for artichokes that are heavier. Also, look at the bottom of the stem; the greener, the better. Don’t pick the ones that are black on the bottom.
