Steamed Artichokes and Dijon Dipping sauce

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Preparation time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Yield: 4 steamed artichokes

Ingredients:
  • 4 Artichokes
  • 2 Lemons (1 halved; cut into wedges)
Directions:
  1. Snap off any tough or browned outer leaves. Use a serrated knife to slice off the top inch of each artichoke. Immediately rub the cut surface with lemon halves. Use scissors to snip off all the sharp leaf tips. Trim stem from the artichoke bottom so the artichokes will sit upright. (if you trim more than 1 inch of stem, peel it and add to the steamer with artichokes.)
  2. Steam for about 30 minutes, just till an artichoke leaf in the center can be pulled easily.  You can steam on the stove top or in a rice cooker.
  3. While the artichokes are cooking, prepare the dipping sauce (recipe below).
  4. Serve warm with lemon wedges and sauce.

Dipping sauce:


Yield: 2/3 cup

Ingredients:
  • 1/4 cup finely chopped shallot
  • 2 tsp. white wine vinegar
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. Mayonnaise
  • 3 Tbsp. olive oil and chopped chives
Directions:
  1. In a small bowl stir together shallots and vinegar with a pinch of salt. Let stand for 10 minutes.
  2. Whisk in mustard and mayonnaise. Gradually whisk in oil until emulsified.
  3. Season with an additional 1/4 tsp. Salt and 1/8 tsp. Pepper.
  4. Top with chives. If not serving right away, cover and keep refrigerated. It will be good for up to 3 days.
*Recipes and pictures from Brianna Christensen

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