STEAMED ARTICHOKES WITH DIJONNAISE
The blow-your-friends-away appetizer of your dreams
2 servings, 45 minutes
Ingredients:
2 fresh whole artichokes
Dijonnaise:
1/3 cup mayo
2 tbsp dijon mustard
1 lemon
Salt
Pepper
Optional: 1/4 cup salted butter, cold or room temp will heat for dipping!
The Blistered Peppers Take:
Take me to a restaurant with full artichoke apps on the menu and you know I’m ordering it. I know what you’re thinking “you mean artichoke dip?” No - I absolutely do not. Ever watch a movie or a show with the characters tearing off artichoke leaves and sucking on the leaf and think…WTF? This is what we’re making today!
Artichokes get a cheap wrap because of the artichoke dip. Don’t get me wrong you can have a delicious artichoke dip FOR SURE. But do you know the work that goes into getting that thing on your table?! So much! Most of the time those dips are made with canned artichokes which take so much work - so when you’re grabbing those cans and chopping them into a dip or onto your salad, be thankful :).
The artichoke grows on a plant and you normally find them in a store the size of a large hand. It almost resembles a weird looking fruit or is mistaken for a funky pineapple. But when you cook it right - I prefer steamed as we do in this recipe - and create the most perfect dip you’ve got yourself one of the most delicious appetizers. Prep work for an artichoke isn’t SO intense but you need to get yourself a good or at least sharpened knife. Similar to brussels sprouts, you’ll need to peel off the rough ends. In addition to cutting off the hard stem. But once you place these babies in the steaming basket, the rest of the work is done for you. And let’s be honest - dip anything into a creamy mustard-y mayo and it’s a winner, right?
This is something I tend to serve when I have friends over for apps and cocktails or if I’m doing a really high end steak dinner at home. It’s always a great conversation starter and your guests will leave new fans of the artichoke, this I promise you.
Give it a try. Send me your questions, tag me on social and enjoy!
Steps:
Prep the artichokes: peel the stem, cut about ¼-½ inch off the end of the stem, cut about ½ inch off the top of the artichoke head, remove the outermost leaves, and then snip the pointy part off the remaining leaves. Rinse well. See video for more details.
In a large pot, with a steaming basket, add a few inches of water. Place the artichokes in the steaming basket, cover the pot, and bring the water to a boil. Once boiling, reduce the heat to a simmer and let cook for about 30 minutes.
While the artichoke cools, make the dijonnaise. Add the mayo, mustard, and juice from half a lemon into a small bowl and whisk well. Season with salt and pepper to taste.
If you like drawn butter with artichokes, simply heat the butter in a small saucepan or the microwave until melted. Add a pinch more salt and serve
Enjoy this delicious appetizer by dipping the leaves in dijonnaise or butter. Just beware to not eat the innermost part of the artichoke - it’s hairy and will not taste or feel good!
