Steamed Artichokes with Lemon and Garlic Dipping Sauce

"If one of us had eaten artichokes, we would have been pointed out on the street. Today young women are far more forward than pages at the court." Catherine de Medici

Good day, followers!
Well, I must admit that today's culinary blog has been put together in haste! You see, I had my blog already planned out but I decided to change it last minute. Let me tell you what happened... At the grocery store this morning, I spotted something in the produce department. Artichokes! These unique vegetables are synonymous with Spring and how could I pass them up? I must admit that in my excitement, I failed to see where the artichokes were from but please be assured that these members of the thistle family are grown right here in Ontario! With their ancient origin in the Mediterranean, it's no surprise that artichokes have been known to make an appearance in Greek mythology as well as on the diningroom tables of the Romans. Seen as an aphrodisiac, women in the 16th century were not allowed to consume artichokes. That is, until Catherine de Medici married the King of France and made it socially acceptable once again. Merci beaucoup, Madame! With it's strange appearance, handling an artichoke might be a bit daunting. But, as long as you avoid the prickly bits, have a good pair of kitchen shears and a serrated knife, preparing an artichoke is quite easy!

Simple and Tasty Recipes:

Steamed Artichokes
(serves 2)

2 large globe artichokes
1/2 lemon
1 cup water
Sea salt

With a serrated knife, cut the top of the artichoke off, about 2 cms from the top. Rub the cut surface with lemon to avoid the area turning brown. Cut off the bottom of the vegetable so it sits flat. With scissors, snip off the tips of the leaves to remove the prickly bits. Rub the lemon over the cut edges. Place the prepared artichokes in a large pot and toss in the used lemon half. Fill with water until it reaches a couple of cms up the sides of the artichokes. Bring to a boil, cover with a lid and turn the heat down to medium low. Simmer anywhere from 35 to 50 minutes until a knife easily pierces right through the centre of the artichoke and a centre leaf can easily be pulled from the middle with a pair of tongs. Remove the artichokes. Once cooled for a few minutes, spread the middle leaves open and scoop out the fuzzy choke and the thin purple leaves. Sprinkle with a little sea salt and serve immediately with the dipping sauce or refrigerate and serve cold (will last a day or two covered in the fridge).  Enjoy!

Lemon and Garlic Dipping Sauce

1/2 cup mayonnaise
1/2 lemon, juiced
1 garlic clove, finely chopped
1 tsp Dijon mustard
Fresh ground pepper

Combine all ingredients in a small bowl and serve.

Now, you might be asking yourself, "How do I eat my cooked artichoke?" Well, that's the fun part! Simply pull off a leaf at a time, dip the bottom in the dipping sauce and scrape the leaf with your teeth to remove the tender end. Melted butter is also a delicious accompaniment to your artichoke and I will definitely have both on the table for dinner tonight! Once you have removed all of the leaves, you are left with the tender heart of the artichoke. Either break this into pieces with your hands to dip or cut it into quarters. I must admit it's a bit of work eating an artichoke but it's also fun, especially with good company! I really hope you give artichokes a try, they certainly are worth the fuss! Till next time, my fave followers! Goodbye!