Farro Salad
Active: 20 minutes
Total: 20 minutes
Artichokes with Balsamic Dipping Sauce
Active Time: 5 minutes Total Time: 40 minutes Serves: Serves 4
Vegan Gluten Free
Ingredients
- 4 globe artichokes
- 4 tablespoons extra virgin olive oil
- 4 tablespoons balsamic vinegar
- to taste kosher salt
- to taste freshly ground black pepper
Instructions
Using a serrated knife, cut off the top quarter of the artichokes. Trim the end of the stem and remove the tough small leaves that are attached to it. Use scissors to snip the remaining thorns from the ends of the leaves.
Fill a large saucepan with 2 inches of water and fit it with a steamer basket. Bring the water to a boil. Place the artichokes in the basket, cover and steam until the base is tender and can be easily pierced to the center with a paring knife, 30 to 35 minutes. Be sure to occasionally check the water to make sure it hasn’t evaporated.
Divide the oil and balsamic (1 tablespoon each) into 4 small bowls. Sprinkle each with salt and pepper to taste. Serve alongside the artichokes for dipping.
step by step
/01/
Wash 4 globe artichokes.
/02/
Using a serrated knife, cut off the top quarter of the artichokes.
/03/
Trim the end of the stem.
/04/
Remove the tough small leaves that are attached to the stem.
/05/
Use scissors to snip the remaining thorns from the ends of the leaves.
/06/
Fill a large saucepan with 2 inches of water and fit it with a steamer basket. Bring the water to a boil.
/07/
Place the artichokes in the basket, cover and steam. Be sure to occasionally check the water to make sure it hasn’t evaporated.
/08/
The artichokes are done when the base is tender and can be easily pierced to the center with a paring knife, 30 to 35 minutes.
/09/
Divide the olive oil and balsamic (1 tablespoon each) into 4 small bowls. Sprinkle each with salt and pepper to taste. Serve alongside the artichokes for dipping.
/010/
Remove each leaf from the artichoke.
/011/
Dip the base of the leaf into the sauce and draw the leaf through your teeth to remove the sweet meat.
/012/
Stop removing the leaves once you reach this point.
/013/
Remove this tender portion in one piece.
/014/
Dip into the sauce and eat the bottom half.
/015/
Scoop out the prickly choke from the center of the heart.
/016/
Keep scooping.
/017/
This is what the heart looks like once the choke is removed.
/018/
Quarter the heart and stem. Dip into the sauce and enjoy.
This recipe was printed from:
https://jessicaseinfeld.com/recipes/artichokes-with-balsamic-dipping-sauce
