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Boiled Artichokes With Dijon- Worcestershire Dipping Sauce

serves 2-4

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4 small artichokes, rinsed and trimmed
1 lemon, juiced
1 teaspoon olive oil
3/4 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
Tabasco sauce (to taste)


prep: 10 minutes
total: 55 minutes


large saucepan
oven-safe plate (or steamer rack)
small bowls


1. Cut off and discard the stems of the artichokes. Cut off and discard the top quarter of each artichoke. Rise the artichokes well under cold running water, then put them stem-side down in a large saucepan.

2. Add all but 1 tablespoon of the lemon juice, a splash of olive oil and a sprinkling of salt and pepper to the artichokes. Cover the artichokes with water. Put a small oven-safe plate or inverted steamer rack on top of the artichokes to keep them submerged during cooking.

3. Bring the water to a boil then cover and reduce the heat to medium-low. Simmer until a sharp knife easily penetrates the bottoms of the artichokes, 25-30 minutes. Using tongs, put the artichokes upside down on a towel to drain.

4. Meanwhile, whisk together the mayonnaise, the mustard and the remaining 1 tablespoon of lemon juice. Stir in Tabasco sauce to taste.

5. Put each artichoke on a plate with a small bowl of dipping sauce.
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