…is easy! Sometimes we have artichoke dinners on a weeknight when my appetite is hiding (which is rare). Here is a GREAT artichoke preparation that we use that is super easy, yet super tasty:
- Rinse the artichokes and snip off all of the pointy leaf spears with kitchen shears.
- Cut the top (about an inch) off and the bottom stalk, so it has a flat and sturdy base.
- Fill a large stockpot with about 1 inch of water and stand the artichokes up in the water.
- Add a couple slices of fresh lemon, two are three whole garlic cloves and two bay leaves.
- Cover and let steam for about half an hour, or until the stalk is soft when poked with the tip of a cutting knife.
While the ‘chokes steam, I like to whip up a dipping aioli with whatever I have in the fridge. Be warned: it’s not very precise in terms of measurements and tastes different every time. It usually tends to be:
- A heaping table spoon of greek yoghurt
- A little bit of mayonnaise
- Juice of half a lemon
- A generous amount of dried dill
- Garlic powder to taste
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