Whole Artichokes with Lemon-Thyme Dipping Sauce

Whole Artichokes with Lemon-Thyme Dipping Sauce

Blogger Paula Kittelson from Blogging Foods shares tips on how to cook a whole artichoke and a recipe for a lemony dipping sauce to go with it! Learn to make this recipe with our how-to article.

Prep Time

25

Minutes

Total Time

1:15

Hr:Mins

Makes

2

servings

Artichokes
2
whole artichokes
Juice of 1 medium lemon
Salt
Dipping Sauce
1/2
cup extra-virgin olive oil
2
tablespoons fresh lemon juice
2
teaspoons Dijon mustard
4
teaspoons agave nectar
2
tablespoons finely chopped shallot
2
teaspoons thyme leaves
Salt and pepper to taste
  1. Fill 5-quart saucepan two-thirds full with water. Heat to boiling.
  2. Use knife to trim thick stem at bottoms of each artichoke. Using scissors, snip off tips of leaves. Cut and discard 1 1/2 inches off top of each artichoke. Rinse artichokes thoroughly with cold running water, and transfer them to pan of boiling water. Add juice of 1 lemon and salt to taste. Cover; cook over medium-low heat about 45 minutes or until bottoms of artichokes are tender.
  3. Meanwhile, in small bowl, beat dipping sauce ingredients with whisk until emulsified. Pour into dipping bowl, and set aside.
  4. Gently remove cooked artichokes from hot water and place upside down on cooling rack to drain 5 minutes. Turn right side up, and gently pull open tops of artichokes until you see pale yellow leaves, and pull those out to reveal the hairy choke. Use a spoon to scoop out the choke. Use your hands to gently close up the artichokes.
  5. To eat, pull off leaves starting at base, dip in sauce and bite off soft part found at base of each leaf. Discard remaining part of leaf. Once all leaves are gone, you will find the artichoke heart. Eat that part with the help of a fork and knife, dipping it in sauce.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
When picking fresh artichokes, look for the heaviest and firmest ones. They should also look green and not dehydrated.
You can cook artichokes in advance and keep them in the refrigerator for up to 3 days. When ready to serve, simply reheat in the microwave or oven.
The dipping sauce may be prepared several hours in advance.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.