Steamed Artichokes with Dipping Sauces

By Tiller

Ingredients

• 4 large artichokes
• 1/2 lemon
• Aioli Sauce;
• 2 cloves garlic, minced
• 1/4 tsp salt
• 2/3 cup light mayonnaise
• 1 tsp lemon juice
• Ginger Beurre Blanc Sauce;
• 2/3 cup dry white wine
• 2 tsp gingeroot ,minced
• 1 tsp lemon rind, grated
• 1/2 cup butter, cut in small pieces
• pinch each salt, pepper

Preparation

Step 1

Trim off each artichokes stem so artichoke stands level. As you work, rub cut surface with lemon to prevent discolouration. With sharp knife, cut off pointed top of each artichoke parallel to base. With scissors, cut off remaining prickly tips of leaves.

Place steamer basket over 1 inch of boiling water in large pot, place artichoke upside down in basket. Reduce heat, cover and steam, adding water to maintain level, for about 35 minutes or until leaf from center pulls out easily. Let cool slightly.

Push back central leaves to expose fuzzy choke. Using a small spoon, scoop out and discard fuzzy choke and attached purplish leaves.
Meanwhile, on cutting board, sprinkle garlic with salt.
Using side of chef's knife, rub together to form paste. In small bowl, whisk together mayo, lemon juice and garlic paste. (refrigerate up to 4 hrs)

Ginger Beurre Sauce:
In small saucepan, bring wine, ginger and lemon rind to a boil over med heat; reduce heat and simmer for 5 minutes or until reduced by half. Remove from heat, whisk in butter, a few pieces at a time, until blended.
Whisk in salt and pepper,.