Today we have a guest author. Introducing the twinkle in my eye, the quick in my quickstep, the moo in my cow and the star of the wife away series, here is, "the wife". Over to you darling. And please don’t get any ideas about changing the blog to “our kitchen movement.”
I love artichokes and now that they’re in season, head to your supermarket and push aside old ladies to grab as many as you can. There are many ways you can prepare them, but my favorite method is to simply steam them. It’s how I grew up eating them – dunking each leaf into mayonnaise, scraping it across my bottom teeth, then discarding it into a big bowl in the center of the table.
They’re foolproof, so no excuses not to give them a try. As for the dip, get creative. I made a simple version based on pantry staples, but the options are endless … think chipotle-lime or smoked paprika aioli, yogurt-mint sauce, olive oil-parsley-garlic pesto, classic hollandaise, melted garlic butter, creamy hummus, French onion dip, etc, etc, etc.
- 1/2 cup mayonnaise
- 1 or 2 gloves garlic, finely minced (or shallots for a milder flavor)
- ½ lemon, juiced
- Salt & pepper, to taste
- To prepare the artichokes, trim about one inch off the top and cut off the stem. Rinse well, shaking out excess water so they won’t get soggy when steamed.
- Place artichokes in a large vegetable steamer, covered, over boiling water (you can add bay leaf. a few cloves of garlic, and/or slices of lemon to the water if desired).
- Steam for 25 to 40 minutes, depending on size. The artichokes are ready when the outer leaves can be easily removed
Suggested paring: Dental floss.