Chilled Artichoke With Basil Sauce

1. 1

   To steam the artichoke: wash the artichoke under cold, running water.

2. 2

   Trim the end of the stem to 1 inch.

3. 3

   ( the stem is an extension of the artichoke heart and is edible!).

4. 4

   Trim the top of the artichoke by cutting off 1/4 of the top (about an inch) and discard.

5. 5

   Then, arrange artichokes in a steamer insert or basket in a pot deep enough to keep artichokes above water.

6. 6

   Cover and steam over rapid-boiling water (making sure to maintain the water level), until artichokes are tender.

7. 7

   Depending on size and quantity of artichokes, steaming time can range from 30 to 50 minutes; lift out carefully and drain.

8. 8

   Chill until ready to eat or serve warm.

9. 9

   While artichokes are steaming: Place all ingredients except bell pepper and artichokes in blender or food processor.

10. 10

    Cover and blend until smooth.

11. 11

    Remove from blender; stir in bell pepper.

12. 12

    Cover and refrigerate 2 hours.

13. 13

    Remove leaved from artichokes and arrange them on serving platter.

14. 14

    Place 1 teaspoons of sauce on each leaf, or place the bowl of dip in center of leaves.

15. 15

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.