Steamed Artichokes with Two Sauces

Though it may seem like a lavish amount of time goes into the preparation of two sauces for the artichokes, this is a quick recipe from "Kosher by Design: Short on Time."  It's just as delicious for a non-Kosher cook.

• 1 lemon
• 6 large fresh whole artichokes or 12 baby artichokes
• Fine sea salt
• Freshly ground pepper

Lemon-Chive Sauce

• 1/2 cup (1 stick) butter or margarine, melted
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 2 chives, finely chopped

Balsamic Vinaigrette

• 1/2 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 2 cloves fresh garlic, minced
• 1 tablespoon chopped fresh parsley

METHOD

Fill a large bowl with water and the juice of the lemon.

Slice the stem from each artichoke to form a flat base so the artichoke can stand upright on a plate.  Discard the stem.  While working with one artichoke, place the others in the bowl of lemon water to prevent them from discoloring.

Holding it on its side, cut off the top third of the artichoke.  Pull back the outer leaves until they  break at the base.  Stop when you get tot he pale green layers.    Repeat with remaining artichokes.

Place 2 inches of water in the bottom of a large pot and add 1 teaspoon salt. Stand the artichokes in the pot.  Cover and place the pot over medium heat.  Steam the artichokes until one of the leaves pulls off easily, about 25 - 35 minutes, depending on size.  Drain and serve with choice of sauce.  Remind your guests to discard the fuzzy choke before they enjoy the tender heart.

Lemon Chive Sauce: In a medium bowl, whisk the melted butter or margarine with the lemon juice, zest and chives.  Season with salt and black pepper.

Balsamic Vinaigrette: In a medium bowl, whisk the olive oil, balsamic, garlic, and parsley.  Season with salt and pepper.

Serves: 6

Reprinted with permission from ArtScroll Mesorah Publications, Brooklyn NY, Kosher by Design Short on Time: Fabulous Food Faster by Susie Fishbein.

 

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