Steamed Artichokes with Vinaigrette make a great appetizer or side dish. Artichokes are easy to cook but they do take a little while to steam. If you’ve never prepared fresh artichokes before, the instructions below will show you how to clean and prepare the artichokes.
You can try different types of vinaigrettes with this, too. Try a spicy mustard dressing or a sesame dressing.
Steamed Artichokes with Vinaigrette
Steamed Artichokes with Vinaigrette make a great appetizer or side dish. Artichokes are easy to cook but they do take a little while to steam. If you never prepared fresh artichokes before, the instructions below will show you how to clean and prepare the artichokes.
Start with two large artichokes. Rinse them.
Cut off the bottom stem of the artichokes so that they sit flat. With a knife, cut an an X into the bottom of the artichokes to help them cook a little faster and also to make it easier to quarter them once they are cooked.
Trim off about an inch of the top. Hit them on the counter, top down, so that they open a little.
Using kitchen scissors, trim off about 1/2 inch of each petal to get rid of all the sharp points.
Place the artichokes in a sauce pot that's big enough to hold the two artichokes.
Add about an inch of water to the bottom of the pan.
Bring the water to a boil then turn down the heat as low as you can while keeping the water boiling. Cover the pot. Set your timer for 10 minutes at a time to remind you to make sure that the water level doesn't get too low. Add water as needed until they are cooked. This will take about an hour but you will need to check your artichokes to see that they're cooked. To do this, using tongs, gently pull on one of the bottom petals. When it's done, the petal will easily come off.
When they're cooked, carefully remove them from the water with tongs, draining the water from them before placing them on the dish. Place them upside down. Using the cross marks that you made on the bottom of the artichokes earlier, cut about half way down the artichokes on each of the cuts.
If you've cut far enough down, you should be able to carefully pull apart the artichoke into halves, then quarters.
I prefer to clean out the hairy looking center part (the flower) of the artichoke since you wouldn't eat that part anyway. Carefully make a cut just under the center flower, careful not to loose too much of the bottom part which is the artichoke heart. That's where the majority of the artichoke meat is so you want to keep that part intact.
I make a simple Balsamic Vinaigrette to use as a dipping sauce but try different types of dressings. Artichokes have a fairly mild flavor so a variety of vinaigrettes would go well with them. To make the dressing, combine the balsamic vinegar, olive oil and honey. Whisk together and then serve with the artichokes.