Description
Delicious 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 T lemon juice (see notes)
- 1/2 cup mayo
- 1/4 cup sour cream
- 1 T lemon juice (see notes)
Instructions
- Choose artichokes with the longest stem since the stems are tasty.
- Trim the stem and peel away any discolored parts.
- 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 the choke out.
- Optionally, 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 keep the artichokes from turning brown, if desired.
- When the water is boiling, put the artichokes in, cut side down, cover with the lid, and steam for 25 minutes.
- Check for doneness by piercing the artichoke heart with a fork.
- If you prefer, read instructions for cooking artichokes in an Instant Pot.
- While artichokes cook, whisk together mayo, sour cream, and fresh-frozen lemon juice to make the dipping sauce, starting with one tablespoon of lemon juice and adjusting to taste.
- The sauce can be made ahead and kept in the fridge for a few days.
Notes
- Cooking time may vary depending on the size of the artichokes.
- Using fresh-frozen lemon juice can help prevent browning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 artichoke with sauce
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg