Steamed Artichokes with Three Dipping Sauces

• Vegetarian
• Gluten free

• Produce

  • 4 Artichokes
  • 1 Bay leaf
  • 2 Garlic clove, small
  • 3 Garlic cloves
  • 3 Lemon, slices
  • 1 Pinch Lemon, zest
  • 1/8 tsp Of dried thyme

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 sprinkle Salt and pepper
  • 2 pinch Sea salt
  • 1 pinch Sea salt and pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 6 tbsp Butter
  • 1/4 cup Parmesan cheese, grated

Found on thenourishinggourmet.com

Description

Ingredients

• 4 Artichokes
• 1 Bay leaf
• 3 Garlic cloves, crushed
• 3 Lemon slices
• A sprinkle of salt and pepper
• For the Parmesan Butter Sauce:
• 2 Tbls butter, melted
• 2 Tbls olive oil
• ¼ cup grated parmesan cheese
• 1 Pinch of lemon zest
• 1 Small garlic clove, minced
• A pinch of sea salt
• For the Balsamic Mustard Sauce:
• 2 Tbls balsamic vinegar
• 2 Tbls olive oil
• 1 Tbls dijon mustard
• A pinch of sea salt
• For the Lemon and Herb Butter Sauce:
• 4 Tbls butter, melted
• 1 Small garlic clove, minced
• ⅛ tsp each of dried thyme, oregano and basil
• 1 Tbls fresh lemon juice
• A pinch of sea salt and pepper

Directions

• Cut the stems off each artichoke, along with ½-1 inch off the top, and trim the prickly thorn off each petal. Rinse them under cool water, gently spreading the leaves open.
• Place them upside-down in a pot with about 2 inches of water, the bay leaf, garlic cloves, lemon slices, and salt and pepper. Bring the water to a boil, then turn down the heat to low. Cover the pot and simmer for 25-35 minutes, or until a knife can be easily poked through the artichokes from top to bottom.
• While the artichokes are simmering, prepare your dips.
• For the Parmesan Butter Sauce: Melt the butter in a small saucepan. Remove from heat and whisk in the remaining ingredients. Transfer to a small bowl for dipping. Serve warm.
• For the Balsamic Mustard Sauce: Place all the ingredients in a small bowl and whisk until incorporated.
• For the Lemon and Herb Butter Sauce: Melt the butter in a small saucepan. Remove from heat and whisk in the remaining ingredients. Transfer to a small bowl for dipping. Serve warm.
• How to eat: Dip individual petals into your choice of dip and scrape off the “meat” at the tip through clenched teeth. Discard the petal in a bowl and repeat. When you reach the heart of the artichoke (the best part!), gently scoop out the fine fuzzy hairs with a spoon or knife, slice it into bite sized pieces, and dip.