Simply Artichokes and Dip

Artichokes are a strange beast. While I understand the trepidation you might feel when it comes to cooking them, you should know that you are seriously missing out if you don't try. Artichokes are one of the most delicious greens on the planet, and there are so many ways to eat them that don't involve making them into a dip. In fact, I like to make a dip for them rather than of them.

Prepping the artichokes: I don't usually trim my artichokes. There, I said it. The ones I buy don't have super-pointy tips, and I like having that little extra to hold on to for easy dipping. If you want to trim your artichoke, here is a handy guide. I do try my best to open the center and scoop out the hairy choke when I'm serving this to someone other than my husband, and even I will admit that trimming does make that step much easier and less painful. If you're trying to do anything that involves accessing the center, it might be worthwhile to trim. Make sure to trim the stem (I steam it separately) and pull off any split leaves, extra tough leaves, and leaves that are on the stem, separate from the main body.

 What I did: Juice the lemon into a small bowl and set aide. Toss what is left of the lemon into a large pot with a couple inches of water. Drop in a bay leaf and a clove of garlic as well. (Note: If you want a stronger garlic flavor, split the garlic and tuck half into the center of each artichoke)

 Place your steamer basket into the pot and chuck in those artichokes!

 Cover and steam them for 30-45 minutes, depending on size. If you can easily pull off an outer leaf, they're done.



Time for dip!
While the artichokes are steaming, find that small bowl of lemon juice from earlier. Got it? Good. Add the mayonnaise and parsley to it and stir. Note: Many different herbs work great in this sauce. I occasionally use minced green onions, red pepper, or Italian seasoning

Boom. You done.

But, in case you're still a little intimidated... How to eat an artichoke.