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
Test Kitchen Notes
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
Ingredients
- Fragrant Steamed Artichokes
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4
large globe artichokes
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2
bay leaves
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1 teaspoon
saffron
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2 tablespoons
white vinegar
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1/4 teaspoon
black peppercorn
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2 teaspoons
dried parsley
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1 teaspoon
kosher salt
- Basil Mayonnaise
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1/3 cup
cold milk
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2-3 teaspoons
lemon juice
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1/2 teaspoon
salt
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1/2 cup
extra virgin olive oil
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1/4 cup
vegetable oil
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2 handfuls
Thai or American basil
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freshly ground pepper, to taste
Directions
- Fragrant Steamed Artichokes
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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.
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Place steam basket at bottom of large stock pot. Fill pot with water until just below basket.
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Add bay leaves, saffron, white vinegar, parsley, peppercorns and salt to water.
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Place artichokes cut side down on steamer basket.
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Bring pot to simmer. Cover.
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Cook 30-40 minutes, until an outer leaf easily pulls off of artichoke.
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Watch to make sure water doesn't boil out. Add water if need be.
- Basil Mayonnaise
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Wash and dry basil. Roughly chop.
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Use blender, stick blender, or food processor. I used my Cuisinart Mini Prep. Add milk and lemon juice. Blend briefly to combine.
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Add pepper and blend.
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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.
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When all oil is fully combined and emulsified into a thick substance, add salt and basil.
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Mix to combine.
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Adjust lemon and salt to taste.
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Serve with the artichokes as a dip.
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