I love making steamed artichokes because it reminds me of being a kid and eating them as a special treat with my family. I don’t think my husband quite understands what the hype is all about. Maybe he feels like it’s more fuss than it’s worth. I try to tell him that you have to work for the most delicious part, the heart!
2 Tbsp mayo
1 garlic clove, pressed
1 tsp fresh lemon juice
2 tsp minced fresh parsley
In a large pot, bring about 1” of water to a low boil. Steam artichoke for about 40 minutes, or until a leaf is easily released when lightly pulled.
In a little bowl, combine mayo, garlic, lemon juice and parsley; set aside.
When artichoke is done, let cool so you can handle it and serve with lemon garlic mayo.
Variations for the mayo:
Try adding chopped capers or Kalamata olives.
How do you eat an artichoke, you ask?
Pull a leaf off, dip the meaty part into the mayo, turn upside down, scrape the meaty part off with your teeth and discard the rest. Once you get down to the center, scrape off the “hair”, cut off the excess stem, smear the center with mayo and enjoy the best part! Well worth all the hard work. J
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