Recipe Of The Day: Steamed Artichoke with Lemon-Shallot Dip

[RD Cook]

Steamed Artichoke with Lemon-Shallot Dip

 <h3><A href="http://www.bigoven.com/158510-Steamed-Artichoke-with-Lemon-Shallot-Dip-recipe.html" target="_blank">Steamed Artichoke with Lemon-Shallot Dip recipe</A></h3><a href="http://www.bigoven.com/158510-Steamed-Artichoke-with-Lemon-Shallot-Dip-recipe.html" target ="_blank"><img width="140" alt="Click here for a larger picture of Steamed Artichoke with Lemon-Shallot Dip" src="http://www.bigoven.com/pics/120605112332.jpg" /></a><BR/>4 Servings
Artichoke
American<BR/>Atkins-Friendly   Low Carb   Summer   Spring   Easter   Sauces   Appetizers   American   Artichoke  

1 whole Artichoke see preparation below
    -- Lemon-Shallot Dip -- optional
1 whole Lemon
3 tablespoon Mayonnaise high quality or fresh homemade
    Dill optional
    Freshly ground pepper to taste
1/2    Shallot minced
    -- Melted Butter Dip -- optional
3 tablespoon Melted Butter
1 small clove Garlic crushed; optional

Artichokes are a delicious appetizer if prepared properly.  

To prepare, first cut off the bottom stem to allow a flat sitting surface for the artichoke.  Then, cut off the top inch or so.  Using kitchen shears or a paring knife, cut off each leaf''s pointy tip, about 1/2 inch.  If it''s the first time you''re making an artichoke, you may feel that you''re cutting away good parts -- but don''t worry, there''s plenty of leaves still left.  You want to cut it fairly aggressively, to avoid the most fibrous parts.

Bring a steamer (or a large stockpot with 1-2 inches of water) to a boil, covered.

Place the prepared artichoke in the steamer, stem side down.  Steam for 40-45 minutes.  

Prepare Lemon-Shallot dip:  Slice lemon in half, squeeze half the lemon''s juice into a small dipping container.  Mix in dill, freshly ground pepper and minced shallots.

Optionally, prepare melted butter:  Melt butter, mix in crushed garlic (optional).

To enjoy the artichoke, break off leaves, starting with the outer leaf, and dip.  Use your teeth to scrape off the flesh of the leaf and the dip.  Once you get down to the core, remove the prickly purple "choke", and indulge in the nutty taste of the best part of the artichoke -- the heart -- which should be soft and delicious.


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