Steamed Artichokes With Vinaigrette Dipping Sauce

Name: Steamed Artichokes With Vinaigrette Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large or 4 medium artichokes; 1 lemon, cut in half; 2 tablespoons white wine vinegar or sherry vinegar; 1 teaspoon Dijon mustard; 1 small garlic clove, minced or pureed; 2 tablespoon Best Foods or Hellmanns mayonnaise; 2 tablespoons plain low-fat yogurt; ⅓ cup extra virgin olive oil; Freshly ground pepper to taste; Sea salt or kosher salt to taste

Servings: persons

1
Lay an artichoke on its side on a cutting board.
2
Using a large, sharp knife, cut away the entire top quarter in one slice.
3
Rub the top with the cut lemon.
4
Cut off the stem at the bottom, so the artichoke will stand upright, and rub the bottom with lemon.
5
Pull off the tough bottom leaves (bracts).
6
Then, using scissors, cut away the thorny end of each remaining bract.
7
Rub the edges with lemon.
8
Bring two inches of water to a boil in a steamer or pasta pot, and place the artichokes in the steaming basket.
9
If they are too big to fit, place them directly in the water.
10
Reduce the heat, cover and simmer 45 minutes or until a leaf easily pulls away.
11
Remove from the heat.
12
Serve hot or at room temperature with a sauce for dipping the leaves.
13
Use your teeth to scrape the flesh from the bottom of the leaf.
14
Have a bowl or plate on the side for the discarded leaves.
15
When you reach the papery leaves that cover the heart in the middle, cut them away along with the choke and discard.
16
Divvy up the heart and enjoy.
17
Whisk together the vinegar, salt, Dijon mustard and garlic.
18
Whisk in the mayonnaise, yogurt and olive oil, and blend well.
19
Taste, adjust salt, and add pepper.
20
Use as a dip for artichokes or other vegetables.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large or 4 medium artichokes, 1 lemon, cut in half, 2 tablespoons white wine vinegar or sherry vinegar, 1 teaspoon Dijon mustard, and more.

Yes, Steamed Artichokes With Vinaigrette Dipping Sauce falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!