Description
Cooking artichokes may seem intimidating at first, but with this simple guide, you can enjoy perfectly cooked artichokes with a flavorful dipping sauce. Artichokes are a delicious and nutritious vegetable that can be served as a starter or side dish. When cooked properly, they are tender, with a slightly nutty flavor and a satisfying texture. Pair them with a tangy dipping sauce for a complete and delicious experience!
Ingredients
2 fresh artichokes
Dipping Sauce:
1/3 cup mayonnaise
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried thyme leaves or 1/4 teaspoon ground thyme
Optional Toppings:
Olive oil
Ground black pepper and sea salt
Dried thyme leaves
Instructions
- Rinse the artichokes under cold water to remove any dirt.
- Snap off and discard any outer leaves on the stems that appear tough or damaged.
- Use kitchen shears to snip off any large thorns from the outer leaves.
- Use a serrated knife to cut off the top third of the artichoke (the inedible leaves furthest from the stem).
- Trim off the lower part of the stem, leaving about 1 inch attached to the artichoke.
- Add the prepared artichokes to a large pot. Add enough water to the pot to submerge the artichokes and cover them.
- Bring the water to a boil over high heat, then lower the heat to a medium boil, ensuring the artichokes are cooked evenly. Cover the pot.
- Boil the artichokes for 30 minutes, adjusting the heat as necessary to maintain a gentle boil. Once done, uncover the pot and use tongs to transfer the artichokes to a colander, stem side up, to drain.
- Test for doneness: the artichokes are done when a knife can be easily inserted into the stem with little or no resistance.
- Let the artichokes cool and steam for about 45 minutes.
- In a medium mixing bowl, whisk or vigorously stir together all the dipping sauce ingredients until smooth and free of clumps. Cover and refrigerate the sauce until ready to serve.
- Once the artichokes have cooled, carefully slice each in half, lengthwise, down the stem. Use a spoon to scoop out and discard the fuzzy, needle-like center and purple leaves from each artichoke half.
- Arrange the artichokes on serving plates. Optionally, brush the cut surfaces with olive oil and season with ground black pepper, sea salt, and thyme. Serve the artichokes with the prepared dipping sauce and provide an empty plate for discarded leaves.
Notes
- Garlic Butter Dipping Sauce: Swap the balsamic vinegar in the dipping sauce with melted butter and minced garlic for a richer, buttery dip.
- Herb Infusion: Add fresh herbs such as rosemary or thyme to the boiling water for a subtle aromatic flavor infused into the artichokes.
- Grilled Artichokes: After boiling, brush the artichokes with olive oil and grill them for a few minutes to add a smoky flavor to the outer leaves.
- Cheese Topping: Add freshly grated Parmesan cheese over the artichokes for a cheesy twist before serving.
- Storage: Leftover artichokes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or microwaving with a damp paper towel.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 artichoke
- Calories: 60 kcal
- Sugar: 2 g
- Sodium: 45 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 7 g
- Protein: 3 g
- Cholesterol: 5 mg
