Artichokes (Info) and Dipping Sauces

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From the tough exterior to the tender heart, they're appealingly delicious (and dippable).

How to Choose: Look for heavy, deep green artichokes with tightly packed leaves that squeak when rubbed together.

Hot to Store: It's best to use artichokes the day you buy them, but they will keep for up to 5 days loosely wrapped in a plastic bag in the refrigerator.

How to Cook: Fill a large pot with enough water to reach the bottom of a steamer basket. Add 1 teaspoon salt and bring to a boil. Cut off the top third of the artichoke. Peel the steam and, if you like, cut the sharp tips from the leaves. Rub the cut surfaces with half a lemon. Place the artichoke stem-side up with the 2 lemon halves in the basket, cover, and steam until a paring knife inserted in a stem meets little resistance, 25 to 35 minutes. (Check the pot periodically and add more water if necessary).

How to Eat: You know the drill: Pull off a leaf, dip the meaty end in melted butter or a sauce, and draw it through your teeth to extract the flesh. When you get to the thin inner leaves, pull them off and discard them. Use your knife to cut out the choke. Cut the heart and stem into bite-size pieces and dip them in the sauce.

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Ingredients

  • Quick Dipping Sauces:
  • Parmesan Aioli:
  • 1 cup mayonnaise
  • 1/4 cup finely grated Parmesan
  • 1 chopped clove garlic
  • 1 tbsp water
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • Dijon Vinaigrette:
  • 2 tbsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 1/2 tsp sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2/3 cup olive oil
  • Lemon-Tahini Sauce:
  • 1/3 cup tahini (sesame seed paste)
  • 3 tbsp fresh lemon juice
  • 1/4 cup warm water
  • 1 tbsp olive oil
  • 1 tsp grated lemon zest
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Preparation

Step 1

Parmesan Aioli: In a medium bowl, whisk together mayonnaise, Parmesan, garlic, water, kosher salt and black pepper. Makes 4 (1/4 cup) servings.

Dijon Vinaigrette: In a medium bowl, whisk Dijon mustard, red wine vinegar, sugar, kosher salt and black pepper. Gradually whisk in olive oil until smooth and thickened.,

Lemon-Tahini Sauce: In a medium bowl, whisk together tahini, fresh lemon juice, warm water, olive oil, lemon zest, kosher salt and black pepper. (If necessary, add more water to thin the sauce.)

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