Boiled Artichokes With Dijon- Worcestershire Dipping Sauce
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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
oven-safe plate (or steamer rack)
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.