J and I love ourselves a good artichoke, so when my mom gave us some homegrown artichokes (literally! she grew them in her garden! so cool!) we couldn’t deny them.
I always store my artichokes in a bowl on my counter (I think they are pretty), but I actually learned you are supposed to store them in a Ziplock bag in the fridge… so FYI on that.
First, cut off the stem, then trim the pointy parts of the top of each leaf. I also cut off the top 1/2 inch or so of the whole artichoke (as depicted). I then add the artichoke(s) to boiling salted water along with a lemon (I slice in half, squeeze the juice in the water, then toss in the whole thing!). Depending on the size, boiling can take anywhere from 20-45 minutes. Drain and get ready to enjoy!
But you can’t forget the dipping sauce! Typically I whip up a little mayo or greek yogurt with lemon juice and minced garlic, but I wanted to try something new so I whipped up the following:
Honey Mustard
- 1/4 cup mayo
- 1 tablespoon yellow mustard
- 1 tablespoon honey or agave nectar
- 2 teaspoons lemon juice
White Balsamic
- 1/4 cup mayo
- Splash of white balsamic vinegar
- Pinch of kosher salt
- 2 grinds of freshly ground pepper
Soy Sauce
- 1/4 cup mayo
- Splash of soy sauce
I can’t even rate these in order of how much I liked them because I liked them all so much!!!
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