Recipe courtesy of Alex Guarnaschelli
Artichokes with Lemony Dipping Sauce
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- Level: Intermediate
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 219
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 491 mg
Artichokes are like that complicated friend you’ve known forever. You wonder if they are worth it, but in the end, you are always happy you took the chance. Artichokes can be steamed whole, as is. You can tear off the leaves and dunk and eat. Then, scoop out the haylike "choke" and eat the heart beneath. You can also do this slightly more elaborate preparation and reap the rewards. Serve these with a mustardy or balsamic dressing for variety. My favorite way is this recipe below. The lemon and onions in the sauce take me straight to a bustling French brasserie with a glass of super dry white wine and dreams of the roasted chicken entrée that follows this delightful appetizer.
- Level: Intermediate
- Total: 1 hr 10 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 219
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 491 mg
Ingredients
Dipping Sauce:
Artichokes:
Directions
- For the dipping sauce: Bring a medium pot of water to a boil. Add a pinch of salt. Add the onion and simmer for 1 minute. Strain and rinse under cool water.
- In a large bowl, combine the sugar with the lemon zest and juice. Whisk in the capers, mustard and then the olive oil, bit by bit. Stir in the onions. Refrigerate for up to 12 hours.
- For the artichokes: Prepare a bowl of cold water large enough to hold the artichoke hearts. Split the lemon, squeeze, and add the juice and lemon halves to the water.
- Peel a few outer layers from the artichokes until you get to softer ones. For a visual: The artichoke should go from looking like a bulbous flower to a slender wine glass. Use a paring knife to trim the dark green skin from the stem and all around the base. The darker green skin gets tough and bitter once cooked, so it’s important to thoroughly clean it off. The stem is edible, so leave it intact and peel off the green skin.
- Slice about 2 inches off the top of each artichoke and remove the small (and sharp edged!) inner leaves. Scoop the “hay” or “choke” from the center of each heart, then submerge them in the lemon water.
- On a flat surface, cut the artichokes in half lengthwise. Heat a large skillet and add the olive oil. Add the artichoke halves in a single layer and cook over medium-high heat, 1 to 2 minutes. Add the white wine and bay leaves and simmer until the wine cooks down, about 10 minutes. Add 1 cup water and cook until the artichokes are tender when pierced with the tip of a knife, an additional 10 to 20 minutes. Add a little water and cook longer if still too firm.
- Layer on a platter. Serve with the sauce on the side for dunking.
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