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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
large globe artichokes
tablespoons white vinegar
teaspoon black peppercorn
teaspoons dried parsley
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.
cup cold milk
teaspoons lemon juice
cup extra virgin olive oil
cup vegetable oil
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