Best Whole Artichokes With Lemon Thyme Dipping Sauce Recipes

Steamed Whole Artichokes with Spicy Lemon Caper Mayonnaise image

Provided by Alex Guarnaschelli

Categories appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 10

4 large artichokes
6 tablespoons mayonnaise
3 tablespoons extra-virgin olive oil
2 tablespoons capers, coarsely chopped
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon plus 2 teaspoons hot sauce
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives

Steps:

Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked.
In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom.
In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives.
Serve the artichokes with the dipping sauce.

Delicious Steamed Whole Artichokes image

Provided by Sharon123

Categories Vegetable

Time 55m

Yield 2-4

Number Of Ingredients 9

4 sprigs parsley
4 garlic cloves
2 bay leaves
2 lemons, cut in half
1/4 cup white wine (or use white grape juice)
2 tablespoons olive oil
1 quart water
salt and pepper
2 whole artichokes

Steps:

Put the parsley, garlic, bay leaves, lemons, wine, oil and water in a large pot and bring to a simmer. Season the liquid with salt and pepper.
In the meantime prepare the artichokes:
Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Or you may put the artichokes in water that has some lemon juice in it. If you wish, trim the thorny tips of the petals with kitchen shears.
Place the artichokes in the steaming broth, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.
To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest and in my opinion, the best part of the artichoke. Steamed artichokes may be served hot or cold. Enjoy!
You may dip the artichoke in mayonnaise that has lemon added to it, or butter and lemon juice. Yum!

Nutrition Facts : Calories 230.3, Fat 13.9, SaturatedFat 1.9, Sodium 139.6, Carbohydrate 21.8, Fiber 8.7, Sugar 3.1, Protein 5.3