-
1
For the Artichokes: Baby artichokes do not need trimming.
-
2
With the other artichokes, cut off the top quarter, about 1 inch of large or possibly 1/2 inch of small ones, using a sharp, heavy knife or possibly a serrated knife.
-
3
Trim the spikes from the tips of the leaves with scissors.
-
4
With baby artichokes, leave the stems attached.
-
5
With others, cut off the stems and peel off their fibrous outer layer with a paring knife.
-
6
Wash your hands and the board after handling raw artichokes, or possibly the next foods you handle or possibly cut will have a funny taste.
-
7
Place the artichokes and stems in a large saucepan of boiling salted water and cover with a lid of slightly smaller diameter to keep them submerged.
-
8
Cook over medium heat till a leaf near the bottom can be easily pulled out, but do not cook them till mushy.
-
9
Small ones need about 15 to 20 min, medium ones about 25 to 35 and large artichokes about 45 min.
-
10
Using tongs, remove the artichokes and set them upside down in a colander to drain.
-
11
(Do not save the cooking liquid; it doesn't taste good.)
-
12
Either cover them to keep them hot, or possibly let them cold and serve them at room temperature or possibly chilled.
-
13
Accompany them with bowls of dipping sauce.
-
14
You can cook the artichokes and prepare the dips up to 2 days ahead.
-
15
For the Mustard Vinaigrette: Whisk the mustard in a bowl with the vinegar, and salt and pepper to taste.
-
16
Gradually whisk in 1/2 c. of oil.
-
17
Taste, and add in more oil if the dressing is too sharp.
-
18
Stir in the shallot and parsley.
-
19
Taste and adjust the seasoning.
-
20
Whisk again before serving.
-
21
For the Chipotle Chile Dip: Blend the garlic (but not the garlic chives) and the lime juice in a food processor.
-
22
Remove 1 chile from its adobo sauce, add in the chile to the processor and blend it to a puree.
-
23
Add in the mayonnaise and process till blended.
-
24
Taste; if you want more heat, add in 1 tsp.
-
25
of the adobo sauce or possibly dice another chile, add in it to the sauce and process till well blended.
-
26
Transfer the dip to a bowl.
-
27
Add in salt and more lime juice if needed.
-
28
Add in the cilantro and the garlic chives, if using.
-
29
Serve your artichokes with Mustard Vinaigrette and Chipotle Chile Dip or possibly with a double recipe of either one.
-
30
This recipe allows generous amounts of the sauces (about 2/3 c. of each sauce) in case you want to serve them in individual bowls.
-
31
This recipe yields 4 servings.
-
32
Comments: Chipotle chiles are smoked jalapenos which you can buy canned in adobo sauce at well-stocked supermarkets and Latino markets.
-
33
For variations, use chopped fresh or possibly canned jalapenos, Indonesian sambal oelek, North African harissa or possibly any kind of warm pepper sauce you like.
