Ingredients

• 3 large globe artichokes
• Water
• 3 slices lemon
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste

Instructions

1. Cut the sharp points off the artichoke leaves with kitchen shears. Remove the small, dry outer leaves from around the base of the artichoke. Cut off the stem 1 inch from the bottom of each artichoke.
2. Soak the artichokes in cold water for at least 15 minutes to clean them.
3. Place the artichokes upright in a large pan with about 4 inches of water, lemon slices and olive oil. Cook them on medium heat for 30 to 45 minutes, partially covered, or until the leaves pull off easily. Bring the artichokes to room temperature and then cut them in half.
4. Scoop out the choke of the artichoke with a teaspoon and discard it. Place the artichokes in the refrigerator. Just before serving, arrange the halves on serving plates and spoon a couple of tablespoons of sauce into each half.

 

Here are two sauces that can be used on the artichoke. They are NOT meant to be used together.

Summer Vinaigrette

Ingredients

• 1 shallot, finely chopped
• 1 teaspoon Dijon mustard
• 3 tablespoons fresh lemon juice
• 1 tablespoon vinegar
• 1 tablespoon finely chopped basil
• 1 tablespoon finely chopped chives
• 1 tablespoon finely chopped parsley
• ¹⁄₂ cup olive oil
• Salt and freshly ground black pepper, to taste

Instructions

1. In a small mixing bowl, combine the shallot, mustard, lemon juice, vinegar, basil, chives and parsley. Whisk to combine and slowly add the oil until it is incorporated. Season with salt and pepper. Place the vinaigrette in a tightly covered container and refrigerate. Remove it a half hour before serving to thin the dressing.

Red Pepper Aioli

Ingredients

• 4 cloves garlic
• 1 roasted, peeled, seeded and finely chopped medium sweet red bell pepper
• 1 cup mayonnaise
• Salt and freshly ground white pepper, to taste
• Pinch of cayenne pepper

Instructions

1. Add the garlic cloves to a food processor fitted with the metal blade and process until they are pureed. Add the red pepper and process until it is well-blended. Add the mayonnaise and process. Add the salt, pepper and cayenne, and taste for seasoning.
2. Refrigerate the sauce until serving time.

Makes 6 servings.