Steamed Artichokes with Eggless Basil Mayonnaise Dip

Fragrant Steamed Artichokes

• 4 large globe artichokes
• 2 bay leaves
• 1 teaspoon saffron
• 2 tablespoons white vinegar
• 1/4 teaspoon black peppercorn
• 2 teaspoons dried parsley
• 1 teaspoon kosher salt

1. Prepare artichokes by trimming stems. Cut off top 1/2 inch of leaves. Cut off top of remaining leaves to remove points. Scissors work best here. Remove any small outer leaves near stems.
2. Place steam basket at bottom of large stock pot. Fill pot with water until just below basket.
3. Add bay leaves, saffron, white vinegar, parsley, peppercorns and salt to water.
4. Place artichokes cut side down on steamer basket.
5. Bring pot to simmer. Cover.
6. Cook 30-40 minutes, until an outer leaf easily pulls off of artichoke.
7. Watch to make sure water doesn't boil out. Add water if need be.

Basil Mayonnaise

• 1/3 cup cold milk
• 2-3 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/2 cup extra virgin olive oil
• 1/4 cup vegetable oil
• 2 handfuls Thai or American basil
• freshly ground pepper, to taste

1. Wash and dry basil. Roughly chop.
2. Use blender, stick blender, or food processor. I used my Cuisinart Mini Prep. Add milk and lemon juice. Blend briefly to combine.
3. Add pepper and blend.
4. Slowly add oil, mixing as you add, to form an emulsion. Alternatively, you can add oil in small increments and fully blend after each addition.
5. When all oil is fully combined and emulsified into a thick substance, add salt and basil.
6. Mix to combine.
7. Adjust lemon and salt to taste.
8. Serve with the artichokes as a dip.