Imma bout to show you the way to my heart.
Artichokes are one of the first foods that the Pilot and I would make to go along with our dinners. When we first started dating, money was tight so instead of going out to eat, we’d share an ahi tuna steak and cook two artichoke hearts as our fancy dinner at home. The Pilot is kind of the artichoke king, and over time, he’s shared the method to cook them perfectly. They can seem like an intimidating veg -they’re covered in battle spears for goodness sake- but they’re a simply-prepared and nutrient-dense side.
Here’s the how-to:
-1 bay leaf
-dipping sauces (ideas to follow)
1. Cut off the top part of the ‘choke, and also about 1/2 inch to an inch off the stem. Pull off any outer leaves that look bruised or funky.
Place the artichokes in a bowl of cold water with a squeeze of lemon juice to prevent browning.
2. Bring a large pot of water to a boil. Add one halved lemon, one bay leaf and 1/2 teaspoon salt.
3. Put the artichokes in the pot to boil, cover, and leave at a rolling boil for 20-30 minutes, depending on the size. Make sure that all parts of the artichoke are boiled, so that may mean a good stir from time to time.
4. To check if the artichoke is done, remove from the boiling water and gently pierce the stem with a fork. If it easily goes through, you’re GTG. Any resistance, and the artichoke goes back in the pot for 5 minutes before checking again.
5. After the artichoke is fully cooked, you can stop here and get your dipping sauce ready. If you have the grill heated, you can take it to the extreme by removing the artichokes, gently patting them dry, and cutting in half before coating with a light brushing of olive oil or butter.
Grill on high heat for about 5 minutes (until nicely charred) and sprinkle with sea salt.
6. Dipping sauces:
-Melted butter with garlic and chives. The classic never dies.
-Goddess dressing <– to die for.
-Mayonaise and a squeeze of lemon. It sounds bizarre, but I went through a major mayonnaise thing when I was pregnant. It’s delicious.
-Sriracha yogurt lemon sauce: 1 container of plain yogurt, 1-2 teaspoons sriracha and a squeeze of lemon juice.
Hope you enjoy! <3
Artichoke fans: yay or nay? Fave dipping sauce?
Any vegetables you despise or have been wanting to try? I’ve never loved raw celery, but for some reason I suddenly don’t mind it in green juices.
Hope you have a great day!