Gotta love artichokes. They make for a great dip with certain cheeses, or they hold their own just as a quick snack/appetizer.
Sometime this week I'll make sure to post a recipe for my spinach artichoke dip. Nom nom nom.
Sauce
3 Large spoonfuls of melted butter
1 large spoonful of dijon mustard
1/2 small shallot minced
Juice of 1 lemon
1 teaspoon of garlic minced
sprinkle of adobo or seasoning of choice
dash of tabasco sauce
To prepare the artichoke, cut the bottom stalk off and cut about an inch off the top of the artichoke (this helps to remove the prickly leaves at the top and opens the artichoke up to allow for better steaming). Using scissors, trim the pointy tops of the leaves on so that the top of each leaf has a flat edge. Trimming these is important so you don’t prick your self when removing and eating the leaves. Place the whole artichoke(s) on top of steamer in a pot of boiling water (water should come up just over steamer). Place lid on pot allowing for some steam to get out and let steam for about 45 minutes. Using a pair of tongs, try removing a leaf from the out side and inside of the artichoke. If both come off easily, the artichoke is ready.
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