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Author Notes: Artichokes have been one of my favorite foods for as long as I can remember. I love to eat them simply prepared, savoring one leaf at time. I used to shy away from dips or sauces, but as I've gotten older I've become more adventurous. I like the subtle flavors in the artichoke and how they combine with the mayonnaise dip. - breadandbeta - breadandbeta
Food52 Review: This recipe was a huge hit. Adding spices and vinegar directly to the pot when steaming the artichoke was subtle but added a new depth to the meaty artichoke flavor. I could especially taste the saffron and loved it. I'll be steaming artichokes this way in the future -- I usually just use plain old water but this was such a nice touch. The basil mayonnaise was so easy and delicious and lovely to look at! It was my first attempt at making mayonnaise so I was a little nervous but it turned out perfectly. All in all this recipe was great -- it looks lovely on the plate and is full of bright and surprising tastes. I loved it. - Kaitlyn - The Editors
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
- 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.
- Place steam basket at bottom of large stock pot. Fill pot with water until just below basket.
- Add bay leaves, saffron, white vinegar, parsley, peppercorns and salt to water.
- Place artichokes cut side down on steamer basket.
- Bring pot to simmer. Cover.
- Cook 30-40 minutes, until an outer leaf easily pulls off of artichoke.
- Watch to make sure water doesn't boil out. Add water if need be.
- 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
- Wash and dry basil. Roughly chop.
- Use blender, stick blender, or food processor. I used my Cuisinart Mini Prep. Add milk and lemon juice. Blend briefly to combine.
- Add pepper and blend.
- 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.
- When all oil is fully combined and emulsified into a thick substance, add salt and basil.
- Mix to combine.
- Adjust lemon and salt to taste.
- Serve with the artichokes as a dip.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Artichoke Recipe
Jam is a Liquid
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