A sauce made for dipping artichoke leaves can also be poured over roasted chicken or shellfish. (Photo courtesy of Kathy Thomas)
Artichokes, sometimes conical and sometimes spherical, are the unopened flower buds of a thistle-like plant. Tapered leaves wrap tightly around the tweedy chalk, and a fleshy center at the base holds everything together. It is cultivated domestically, and its peak is twice a year, from March to May and from September to November.
When cooked, it’s tough until you get used to it, but it has a buttery-sweet taste with an alluring nutty flavor and a hint of bitterness. To prepare, wash in cold water. Use a sharp knife. Trim the stems from the base, and if there are thorns, cut off 1 inch from the tips. If necessary, use kitchen shears to snip the remaining spiny leaf tips about 1/2 inch from the tips. Remove the small leaves at the bottom. To “simmer”, place upright in a deep, non-reactive pot. Squeeze lemon juice over the cut surface to prevent discoloration. Add water and a pinch of salt to come halfway up the sides of the artichokes. Bring to a boil over high heat. Partially cover, reduce heat, and bring to a gentle boil. Cook for 35-45 minutes (turn upside down to drain) until fork-tender. Artichokes can also be microwaved, grilled, or steamed. It can be cut into wedges and fried.
For dipping sauces, you can use a simple vinaigrette or melted butter with a delicious side kick. Here is an example of a melted butter sauce with fresh dill, garlic, Dijon mustard and finely grated orange zest. The sauce can also be used over roasted chicken or shellfish.
orange dill sauce
Yield: 4 servings
material
1 stick of butter (8 tablespoons), cut into pieces if cold
1 clove of garlic (minced)
3/4 tablespoon chopped fresh dill
Dijon mustard 1/2 teaspoon
1 teaspoon finely grated orange or tangerine peel
direction
1. Combine butter and garlic in a small saucepan. Cook over medium heat until butter melts and begins to sizzle, about 4 to 5 minutes. Remove from heat and stir in dill, mustard, and zest. Serve warm in small bowls as a dipping sauce for cooked artichokes.
Award-winning food writer Kathy Thomas has written three cookbooks, including “The 50 Best Plants on Earth.” Follow her at @CathyThomas Cooks.com.
