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.
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
