Tested till perfect Steamed Artichokes with Dipping Sauces

Steamed Artichokes with Dipping Sauces

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2001

  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 4 (about 2 lb/1 kg) 4(about 2 lb/1 kg)large artichokeartichokes
  • 1/2 1/2lemonlemons

Aioli Sauce:

  • 2 2small garlic clovegarlic cloves, minced
  • 1/4 tsp 1/4tspsalt
  • 2/3 cup 2/3cuplight mayonnaise
  • 1 tsp 1tsplemon juice

Or Ginger beurre blanc sauce:

  • 2/3 cup 2/3cupdry white wine
  • 2 tsp 2tspminced gingerroot
  • 1 tsp 1tspgrated lemon rind
  • 1/2 cup 1/2cupbutter, cut in bits
  • Pinch Pinchof each salt and pepper
To change the number of servings, enter the number, then press "calculate". or reset

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.)

OR

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.

Nutritional Information Per serving with Ginger beurre_blanc Sauce: about

cal 267 pro 3g total fat 23g sat. fat 14g
carb 10g fibre 5g chol 62mg sodium 318mg

% RDI:

calcium 5 iron 9 vit A 23 vit C 15
folate 20
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