by Sandra's Recipes - Alaska
Prep: 15 mins. |
Cook: 40 mins.
· 2 artichokes, cleaned and trimmed (choose the tight-leaved, heavier ones)
· 1 tablespoon lemon juice
*** Dipping Sauce:
· ¼ cup mayonnaise
· 1 teaspoon fresh lemon juice
· dash of garlic powder
· dash of onion powder
· pinch of salt and pepper
Rinse thoroughly under cold water
Pull off lower tougher petals.
Using a serrated knife to cut off the stem about 2" from the base of the artichoke. (The stems are edible, so peel them first.)
Slice off the top ½” of choke, creating a flat top.
Using kitchen shears, snip off the sharp tips of each petal.
Place artichokes in a large pot.
Fill pot with water until halfway up to choke level, and add the lemon juice.
Cover and simmer at least 40 minutes (for average sized chokes).
Remove with tongs (or spider), and drain chokes upside down for a few minutes.
Serve warm right side up on plates, with the sauce on the side (see sauce recipe above).
PREPARE THE SAUCE:
Meanwhile, while the chokes are steaming, whisk all sauce ingredients together so the flavors can meld, and transfer to small serving containers - placing one on each plate along side the prepared chokes.
HOW TO EAT IT:
Peel off outer petals and dip fleshy end into sauce. Place petal in mouth and pull through teeth to remove the tender part of the choke at the base of the petal. Discard the rest of the petal. Repeat until all the petals are nearly gone. When you reach the fuzzy/hairy portion located at the base of the choke (just before the heart) scoop it out with a teaspoon and discard while leaving the heart intact. Enjoy the tender and entirely edible heart - the jewel of the choke!
*** It may seem like a lot of work, but it's really not and oh so very worth it! - Enjoy! ***
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