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Boil water in a stockpot with steamer basket on top.

1.) Rinse artichokes, snap off stem,  and cut 1/2inch off the top of the flower where the spikes or thorns are. Slice the artichokes into quarters and spoon out the hairs from the heart. (A grapefruit spoon works well for this. The heart will turn brown fast from oxidation, don’t worry)

2.) Drizzle 2tsp of lemon juice & olive oil evenly over the quarters. Season with Kosher Salt and Freshly Ground Black Pepper then steam for 15mins over boiling water. (These are great when charred face down on the grill for a few mins after steaming)

For dipping artichoke mix mayonaise, pepper, seasoning salt, garlic powder and  1 tbsp lemon juice. If you have aversions to mayonaise substitute melted or softened whipped butter.

For homemade Aioli or Mayonaise dipping sauce from scratch see here.

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