Steamed Artichokes with Dipping Sauces

By The Canadian Living Test Kitchen

14 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving with Ginger beurre_blanc Sauce: about	-
cal	267267 cal
pro	3 g3g pro
total fat	23 g23g total fat
sat. fat	14 g14g sat. fat
carb	10 g10g carb
fibre	5 g5g fibre
chol	62 mg62mg chol
sodium	318 mg318mg sodium
% RDI:	-
calcium	55 calcium
iron	99 iron
vit A	2323 vit A
vit C	1515 vit C
folate	2020 folate

More great recipes from this menu:

Ingredients

4 (about 2 lb/1 kg) large artichokes 4 4(about 2 lb/1 kg) (about 2 lb/1 kg)large artichokeartichokes
1/2 lemon 1/2 1/2lemonlemons
Aioli Sauce:
2 small garlic cloves , minced2 2small garlic clovegarlic cloves, minced
1/4 tsp salt 1/4 1/4tsp tspsalt
2/3 cup light mayonnaise 2/3 2/3cup cuplight mayonnaise
1 tsp lemon juice 1 1tsp tsplemon juice
Or Ginger beurre blanc sauce:
2/3 cup dry white wine 2/3 2/3cup cupdry white wine
2 tsp minced gingerroot 2 2tsp tspminced gingerroot
1 tsp grated lemon rind 1 1tsp tspgrated lemon rind
1/2 cup butter , cut in bits1/2 1/2cup cupbutter, cut in bits
Pinch of each salt and pepper Pinch Pinchof each salt and pepper

Preparation

Trim off each artichoke stem so artichoke stands level. As you work, rub cut surface with lemon to prevent discolouration. With sharp knife, cut off pointed top of each artichoke parallel to base. With scissors, cut off remaining prickly tips of leaves.

Place steamer basket over 1 inch (2.5 cm) boiling water in large pot; place artichokes upside down in basket. Reduce heat, cover and steam, adding boiling water to maintain level, for about 35 minutes or until leaf from centre pulls out easily. Let cool slightly.

Push back central leaves to expose fuzzy choke. Using small spoon, scoop out and discard fuzzy choke and attached purplish leaves. (Make-ahead: To serve cold, cover and refrigerate for up to 8 hours.)

Aioli Sauce: Meanwhile, on cutting board, sprinkle garlic with salt. Using side of chef's knife or fork, rub together to form paste. In small bowl, whisk together mayonnaise, lemon juice and garlic paste. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Ginger Beurre Blanc Sauce: Meanwhile, in small saucepan, bring wine, ginger and lemon rind to boil over medium heat; reduce heat and simmer for 5 minutes or until reduced by half. Remove from heat; whisk in butter, a few pieces at a time, until blended. Whisk in salt and pepper.

To serve hot, place Ginger Beurre Blanc Sauce in small bowl. To serve cold, fill centre of artichoke with Aioli Sauce. To eat, pull off leaf and dip in sauce; pull between teeth to release flesh. Cut base, or heart, into pieces.

Additional information :

Per serving with Aioli Sauce: about 165 cal, 3 g pro, 12 g total fat (1 g sat. fat), 13 g carb, 5 g fibre, 0 mg chol, 486 mg sodium. % RDI: 4% calcium, 8% iron, 2% vit A, 15% vit C, 20% folate.

Source : Canadian Living Magazine: May 2001