Steamed Artichokes
I remember eating Artichokes only once in my childhood (the whole steamed kind, not the jar kind, or artichoke hearts, or used as an ingredient, or anything else – but these whole, fresh artichokes where you peel off your leaves and just eat ’em). I may have eaten Whole Steamed Artichokes other times in my life but the one that sticks out to me is when I was in California with my Aunt & Uncle (who happens to be a talented Marble Artist in his free time). I remember how they told me to just basically scrape the fresh tasty green leaves with my teeth to get the goodness out of them.
Recently, Artichokes were on sale and I just happened to be craving them (love when my cravings work with the sales). I did some quick research and very easily whipped up this delicious starter for my Pocono Wedding Photographer Fiancé – what a tasty fresh summer appetizer you can enjoy with very little work (or heat in the kitchen)!
Even if you have never enjoyed Artichokes before, you need to go for it & have fun. And remember to eat this with someone you love, since you end your artichoke enjoyment by getting to the heart of it!
Steamed Artichokes
| Steamed Artichokes |
- 1 Artichoke per Person
- 1/4 cup (ish) plain sour cream/mayo mix
- 2 Tablespoons Dijon Mustard
- 1 clove garlic – minced
- Juice of 1 lemon
- dash of Tabasco sauce
- Cut the bottom stalk off and also cut about an inch off the top of the ‘choke (helps remove the prickly leaves at the top and opens the artichoke up to allow for better steaming). Using a scissor, trim the pointy tops off the remaining leaves on the artichoke so that the top of each leaf has a flat edge.
- Place the whole artichoke(s) on top of steamer in a pot of boiling water (water should come up just over steamer). Place lid on pot allowing for some steam to get out and let steam for about 45 minutes. Using a pair of tongs, try removing a leaf from the outside and inside of the artichoke. If both come off easily, the artichoke is ready.
- While your artichokes are cooking – combine all sauce ingredients in a small bowl and mix well together, adjust as needed. This makes enough sauce for about 2 to 3 artichokes depending upon size & how much you want/need to dip. This dip is slightly healthier and has much more flavor than just straight-up butter!
- When eating, dip the bottom of the leaf in sauce, and scrape the inside out of each leaf. When you get to the center – be sure to stop eating when you get to the “fuzzy” part. Scrape the Fuzz out and then enjoy the delectable heart as your last little treat!
based on the great recipe and information at Sprout and Pea
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One Year Ago – Blue Velvet Cupcake (in honor of Blue’s Clues)
And I leave you with this, Today’s Question of the Day… What food brings you back to a memorable eating experience you had as a child?