Ingredients
- 4 large artichokes
- 1 lemon
- 1 cup fresh mint leaves
- 1/3 cup roasted cashews
- 1 small clove garlic
- Kosher salt and black pepper
- 1/3 cup olive oil
Details
Preparation time 30mins
Cooking time 45mins
Preparation
Step 1
Trim the artichokes.
Grate 1 tspn lemon zest into a food processor. Halve the lemon.
Steam the lemon halves and artichokes in a large saucepan until a paring knife inserted into an artichoke stem meets little resistance, 25 to 35 minutes (adding more water to pot if necessary).
Add the mint, cashews, garlic, 1/2 tspn processor; pulse until finely chopped. Add the oil and process until almost smooth. Serve with the artichokes for dipping.
The easiest way to prep artichokes:
Step 1: Remove the top inch of the artichoke with a serrated knife, which will deftly saw through the tough outer leaves.
Step 2: Trim the stem and peel off any blackened portions.
Step 3: Snap off the small outer leaves around the bottom. Use kitchen shears to trim the pointy timps from the remaining leaves.
Step 4: The choke - the inner prickly or hairy portion - can be removed before steaming (say, if you're stuffing the artichoke). Pry open the artichoke and use a melon baller to scoop out the choke. If serving whole, leave the choke intact. When steamed, it will pull away easily once exposed.
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