My, Those Are Lovely Artichokes
Wednesday, May 26, 2010 at 3:46PM 
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.
Dip
- 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.
Reader Comments (4)
My aunt used to make stuffed artichokes for easter every year. I assume she still does, but I don't have enough of a break from school to go home for that particular holiday.
I've never heard of dipping artichoke leaves in mayo! I always thought melted butter was the default. Which reminds me, Lobster. OM NOM NOM.
Love this blog, but I have what you may find is a creepy question: What is your name? I've looked around the site and haven't found it. Really I promise I'm not a creepy stalker, I'm just accustomed to knowing the name of the person behind the blog.
@Grey - Hmmmn, that question does have a whiff of creepiness. And I know what creepiness smells like (It's not as pleasant as my gym socks). Before I answer, can you tell me if you work for the Arizona Sheriff's department? If you can answer my question, only then will there be a fair exchange of personal information.
Yours faithfully,
Brad
I've just joyfully jdiscovered your site. I'm loving the recipes but now that you've posted a suggestive photo with vegetables I love your site even more. More suggestive photos!!
@Tania - Well, it look as if we have found our illicit provocateur. Thanks for comments, Tania and welcome to My Kitchen Moovement.I'm not sure how suggestive I should be in the photo department. My mother reads the Moovement, as does Carol, so, I have to keep it Macy's One Day Sale catalog friendly.