Steamed Artichokes With Garlic Mayonnaise

Steamed Artichokes With Garlic Mayonnaise

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Garlicky mayonnaise is one of the best things to dip artichoke leaves into. This spring superstar is actually a variety of thistle. Once steamed the leaves and heart are delicious. To eat an artichoke, dip the fleshy part of the leaf in sauce and pull through your teeth to remove the artichoke flesh and sauce. Throw away the leaf. After you’ve dipped your way through most of the leaves, pull away the center leaves to expose the prickly “choke.” Scoop away the choke and then dig into the tender heart.

  • 4 Artichokes
  • 2 Lemons
  • 1 Cup Mayonnaise
  • 1 Garlic Glove
  • 1 Teaspoon Dijon Mustard
  • 1/4 Teaspoon Kosher Salt
  • 1/8 Teaspoon Freshly Ground Pepper
  1. Cut stems from artichokes and trip off lower leaves. Halve lemons and rub bottom of artichokes with one lemon half to prevent discoloration.
  2. Juice remaining lemon halves and reserve 1 tablespoon. Add remaining lemon juice to large pot of water. Bring to boil. Place artichokes in pot and cover with plate or smaller pot lid to keep artichokes submerged. Cook artichokes 25 to 30 minutes until you can easily insert point of knife into stem end.
  3. Place mayonnaise in small-size bowl. Crush or grate garlic into mayonnaise and stir together with mustard and reserved 1 tablespoon lemon juice. Add kosher salt and pepper.
  4. Remove artichokes with slotted spoon and drain in colander, stem side up. Divide among plates and serve with garlic mayonnaise.
  5. Serves 4
  6. Prep Time: 15 Minutes Cook Time: 30 Minutes Total Time: 45 Minutes
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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