Description
Deliciously steamed artichokes served with a creamy dipping sauce.
Ingredients
Scale
- 3 whole artichokes, stem trimmed, cut in half, and choke cut out (see notes)
- water
- 2 tablespoons lemon juice (see notes)
- 1/2 cup mayo
- 1/4 cup sour cream
- 1 tablespoon lemon juice (see notes)
Instructions
- Trim the stem and peel away any discolored parts of the artichokes.
- Cut the entire artichoke plus stem in half lengthwise.
- Use a sharp knife to cut along the bottom of the choke (where it meets the artichoke heart) and pull out the choke.
- If desired, use kitchen shears to cut off the sharp ends of the leaves.
- While trimming the artichokes, put several inches of water into a stovetop vegetable steamer and let it come to a boil.
- Add a few tablespoons of fresh-frozen lemon juice to the water to prevent browning, if desired.
- When the water boils, place the artichokes cut side down in the steamer and cover.
- Steam for 25 minutes, checking for doneness by piercing the artichoke heart with a fork.
- If using an Instant Pot, read instructions for that method.
- While the artichokes are cooking, whisk together mayo, sour cream, and lemon juice to prepare the dipping sauce. Adjust lemon juice to taste.
- The sauce can be made ahead and stored in the fridge for a few days.
Notes
- Choose artichokes with the longest stems for the best flavor.
- This is the only part of the cooking process that is at all difficult.
- Read How to Cook Instant Pot Artichokes if you prefer that method.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: American
Nutrition
- Serving Size: 1 artichoke
- Calories: 100
- Sugar: 1g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 5mg