Spring Artichokes with Lemon, Garlic and Thyme Dipping Sauce
Lemon and thyme marry perfectly in many dishes, and none more than in this quaint and beautiful fresh steamed artichoke platter. This is the kind of food you sit around and nosh on while sipping a good wine and talking with good friends.
I’m always surprised to find, again and again, how easy it is to steam a few artichokes and whip up a little bit of sauce. I’m surprised because when I see them in the market, I still feel (after all these years) that they will be a hassle. However, most of the time, I’m too mesmerized by their novelty to pass them up.
Spring Artichokes with Lemon, Garlic and Fresh Thyme Dipping Sauce
Lemon and thyme marry perfectly in many dishes, and none more than in this quaint and beautiful fresh steamed artichoke platter. This is the kind of food you sit around and nosh on while sipping a good wine and talking with good friends.
Equipment
- steam basket
- large pot
- paring knife
Ingredients
- 2-4 Fresh Artichokes
- water for steaming
- 1 teaspoon salt for the steaming water
- 2 lemons for zest, juice and garnish
- fresh thyme sprigs for garnish
Lemon, Garlic and Fresh Thyme Dipping Sauce
- 1/2 cup butter
- 5-6 cloves garlic
- 1/2 cup mayonnaise
- 1 tsp anchovy paste – it makes a very good deep savory flavor to the sauce – does not taste fishy. optional – but if you leave it out, add some pinches of salt to taste.
- 2-3 tsp lemon juice
- 1 tsp lemon zest
- 1 tsp fresh thyme leaves
- pinch black pepper
Instructions
- To prepare artichokes to steam, cut the tops and stems off. Boil a few inches of water in a pot, add a little salt and place the steam basket in. Put the artichokes upside down on the steam basket and steam for about twenty minutes.
- You can see that the artichokes are steamed thoroughly when the stems are soft.
- Using tongs, remove the artichokes from the steaming pot. Place each artichoke upside down on a clean kitchen towel to cool.
- To cut and core artichokes, slice each artichoke in half, lengthwise. Using a paring knife, draw a small incision, about 1 inch deep, under the "fluffy" thistle-like center of the artichoke. Using a small spoon, lift the fluffy thistle-like core of the artichoke out, and discard.
- To eat artichokes, peel each leaf off and eat just the base of the leaf, which will be tender. This is when people like to dip each leaf in some kind of butter or sauce. The leaves will get more tender as your reach the inside of the artichoke. At that point you may even be able to eat complete leaves, but be sure to test the edges before you pop the whole thing in your mouth. The heart of the artichoke is the base, and the stem is an extension of the heart. Both are completely edible and delicious!
Lemon, Garlic and Fresh Thyme Dipping Sauce
- In a small sauce pan, melt the butter with the chopped garlic on a low heat. The butter should be warm enough to soften the garlic without browning the butter. About ten minutes is all it will take to soften the garlic.
- While the garlic butter is still warm, whisk mayonnaise, anchovy paste, lemon zest, lemon juice, fresh thyme leaves and a pinch or so of pepper. Mix well with a fork. Sprinkle some additional leaves of thyme on top of the sauce for garnish.
Tried this recipe?Let us know how it was!