How To Cook and Serve an Artichoke
Like A 5 Star Restaurant
Steam artichokes in a large pot,
then remove the centers, fill with my dipping sauce to resemble a flower
artichokes, remove center choke fill with my mustard sauce for dipping, they will look like a flower!
I usually make the next course a beef steak with a fresh vegetable cooked al dente
such as green beans with bacon.... your guests will love this dinner menu!
recipe, photograph and presentation all created by
Peggy Bucholz for my website www.finedinings.com
Recipe Type: artichokes, how to cook, how to prepare, how to serve, first course appetizer, side dish
Total Time: 55 min
Prep Time: 20 min
Cook Time: 35 min
2 large artichokes
1 garlic clove
1 lemon slice
1 bay leaf
1/4 cup Best Foods or Hellman's mayonnaise
1 tablespoon yellow mustard (not Dijon)
1/8 teaspoon garlic powder
pinch of dill weed
salt and pepper, to taste
Look for artichokes to buy that are heavy for their size. A fresh artichoke should squeak when
squeezed. Leaves should be tightly packed and slightly tender, not dried out. Peak artichoke
season is March through May.
Cut off the top one third of artichokes; trim the prickly tips of the leaves with kitchen scissors;
cut off the excess stem so that the artichoke will sit level.
In a large pot, put a couple inches of salted water, a clove of garlic, a slice of lemon or
fresh lemon juice and a bay leaf. Insert a basket steamer, stand artichokes upside down on steamer.
Cover. Bring to a boil and reduce heat to simmer. Cook for 35 to 45 minutes (depending on the size)
until the outer leaves can easily be pulled off. Remove artichokes and place them upside down to
drain until cool.
Carefully spread open the petals of the cooked artichoke to expose the center.
With your fingers pull the little tender leaves out until you see the fuzzy top layer.
Use the tip of a spoon to carefully scrape and discard the fuzzy choke until the heart is
exposed (a grapefruit spoon works good for this task). Now the artichoke is ready to serve
Mix mayonnaise, mustard, garlic powder, dill weed, salt and pepper together; spoon into
artichoke centers, it will resemble a flower, and serve.