Artichokes with Balsamic Dipping Sauce
Prep time: 5 minutes
Total time: 40 minutes
Serves 4
Don’t be put off by the artichoke’s thorny exterior. It has an incredibly tender heart and the leaves are just as sweet. Both are perfect for dipping.
Step-by-Step Photos
Artichokes with Balsamic Dipping Sauce
Wash 4 globe artichokes.
Using a serrated knife, cut off the top quarter of the artichokes.
Trim the end of the stem.
Remove the tough small leaves that are attached to the stem.
Use scissors to snip the remaining thorns from the ends of the leaves.
Fill a large saucepan with 2 inches of water and fit it with a steamer basket. Bring the water to a boil.
Place the artichokes in the basket, cover and steam. Be sure to occasionally check the water level to make sure it hasn’t evaporated.
The artichokes are done when the base is tender and can be easily pierced to the center with a paring knife, 30 to 35 minutes.
Divide the olive oil and balsamic (1 tablespoon each) into 4 small bowls. Sprinkle each with salt and pepper to taste. Serve alongside the artichokes for dipping.
Remove each leaf from the artichoke.
Dip the base of the leaf into the sauce and draw the leaf through your teeth to remove the sweet meat.
Stop removing the leaves once you reach this point.
Remove this tender portion in one piece.
Dip into the sauce and eat the bottom half.
Scoop out the prickly choke from the center of the heart.
Keep scooping.
This is what the heart looks like once the choke is removed.
Quarter the heart and stem. Dip into the sauce and enjoy.
ingredients
- 4
- globe artichokes
- 4 tablespoons
- olive oil
- 4 tablespoons
- balsamic vinegar
- to taste
- kosher salt
- to taste
- freshly ground black pepper
directions
Using a serrated knife, cut off the top quarter of the artichokes. Trim the end of the stem and remove the tough small leaves that are attached to it. Use scissors to snip the remaining thorns from the ends of the leaves.
Fill a large saucepan with 2 inches of water and fit it with a steamer basket. Bring the water to a boil. Place the artichokes in the basket, cover and steam until the base is tender and can be easily pierced to the center with a paring knife, 30 to 35 minutes. Be sure to occasionally check the water level to make sure it hasn’t evaporated.
Divide the olive oil and balsamic (1 tablespoon each) into 4 small bowls. Sprinkle each with salt and pepper to taste. Serve alongside the artichokes for dipping.
helpful hints
- Look for artichokes with tightly packed dark green leaves that are not split at the ends
- To eat the leaves, remove them one at a time, dip in the sauce and draw the base of the leaf through your teeth to remove the sweet meat
- Before you eat the heart, be sure to first scoop out the prickly choke from the center
tools needed
Serrated knife, scissors, large saucepan with lid, steamer basket, measuring spoons, 4 small dipping bowls
15 comments, add yours below
Patty on April 22, 2011 at 1:58PM wrote:
Thank you! Oh my goodness, I’m so grateful. I actually wrote you asking about this and I can’t believe you answered. I won’t fear the artichoke anymore! This looks so much easier than I had thought.
Kristen on April 23, 2011 at 9:07PM wrote:
wow, this was so helpful. the detailed steps and the photos make this something I definitely will try! thank you!
Suzanne on April 25, 2011 at 1:19PM wrote:
If you had a Chicken Bouillon Cube and a couple cloves of Garlic to your water it really perks it up too!
Have never thought of trying it with the Balsamic Vinegar & Olive Oil….yumm! Can’t wait to try :)
Jamie Coombs on April 25, 2011 at 5:06PM wrote:
Thanks so much for sharing! Artichokes are my husbands fav. and this new dipping sauce will be awesome. Can’t wait to try it out :)
Kristi on May 4, 2011 at 6:23PM wrote:
I had artichokes this way when I lived in Germany as a nanny. I loved it and am excited to see this here! Going to make it for my mother-in-law sometime :)
shauna on May 22, 2011 at 9:06AM wrote:
I have NEVER eaten an artichoke. they seemed so intimidating. but I am off to the store and tonight we are having…. ARTICHOKES!!!
Cassie Stone on July 11, 2011 at 12:09PM wrote:
Love your books and your website! This looks delicious! Never have I thought balsamic would be good with artichokes! Bye bye fatty clarified butter…hello balsamic dipping sauce love!
Carole Loomis on July 31, 2011 at 11:28AM wrote:
We love artichokes, steamed or grilled, and it is great to have an alternative to garlic mayonnaise to dip them in.
Thank you!
naomi grossbard on September 23, 2011 at 11:21AM wrote:
Would like to have the recipe for the spinach BROWIES. From Jessica Seinfield.
WOULD LIKE TO FOOL MY HUSBAND, WITH SOME HEALTH SNACK.
THANKS, naomi
Vicky on October 2, 2011 at 4:09PM wrote:
Thanks for showing how to use the inside of artichokes. The pictures show so well where the heart of the artichoke is and how to enjoy eating it with the dip.
Ios On Android Phone on January 27, 2012 at 2:36AM wrote:
I loved it and am excited to see this here! Going to make it for my mother-in-law sometime
Steve on January 29, 2012 at 1:00PM wrote:
I am not a big fan or artichokes, but they do taste heavenly in certain oriental dishes. I hope this recipe tastes good. anyway thanks for a simple artichoke recipe.
halcion on February 14, 2012 at 3:18AM wrote:
My brother recommended I would possibly like this website. He was once totally right. This submit truly made my day.
Lisa on February 24, 2012 at 10:10AM wrote:
Thank your for the complete step by step instructions with pictures! I’m no longer limited to canned artichokes. Another small victory for me in the kitchen, to your credit!
naomi grossbard on February 25, 2012 at 4:17PM wrote:
Thank you for sharing this recipe.
My husband is a lover of artichokes.
Besides putting them in pasta.
We both enjoyed this recipe also.
