Steamed Artichokes and Dipping Sauce
Artichokes can be a little intimidating; I get it. Here, I'll show you a super easy way to prepare them (promise!) and we'll whip up a great sauce too!
Ingredients
Setup
Artichokes
- 2 artichokes
- 1 lemon
Dipping Sauce
- 2 tablespoons tahini
- 2 tablespoons nutritional yeast
- 1 tablespoon of maple syrup (or other liquid sweetener)
- Juice of ½ lemon
- 1 ½ tablespoon Italian seasoning blend
- 2-3 cloves of garlic, minced
- 1/8 teaspoon of salt
- 1/4 teaspoon ground black pepper
- Water to thin
Directions
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When purchasing artichokes, make sure it feels a little heavy and the leaves are tight.
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Trim up the base of the artichoke by cutting about 1/2 “ off the stem and score it, helping it to cook faster. Trim off any old and loose leaves on the bottom. Next, cut off the top of the artichoke – about 1⁄2” down. You may want to use a serrated knife.
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Take your cut lemon and squeeze lemon into the layers of leaves as an artichoke will oxidize quickly. Add about 3” of water to a large pot, squeeze the lemon into the water and also the entire rind. Bring the water to a boil and down to a simmer.
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Using kitchen shears, cut off the tips of the individual leaves on the artichoke (optional).
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Fit the artichokes into the steamer basket cut side down and steam for 35-40 minutes. The artichokes will turn dark green to slightly brown and the stem will be fork ready.
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Taking one leaf at a time, scrape the meat from the bottom of the leaf off and enjoy! When you get to the heart, cut around the “fuzzy” part and the meat sitting right on top of the stem is the heart. That’s the part everyone loves!
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