While you are here, check out our stuffed artichoke and spinach artichoke dip this spring season.
Why you’ll love this recipe
Ingredients
Artichokes: Always buy artichokes that feel heavy. If you think they are light, it means it is dried out and not meaty. Butter: Use salted or unsalted butter. Adjust salt accordingly in the recipe. Garlic cloves: Crush the garlic in a mortar pestle for the best flavors. Lemon juice: Don’t skip the lemon juice. This is what brightens up the entire dish and balances the flavors. It also prevents the artichokes from turning brown. Herbs: Fresh herbs work the best. But if fresh herbs are unavailable, you can use dried herbs too. See the recipe card below for a full list of ingredients and measurements.
Variations
Step by Step instructions
How to cook artichokes?
Remove the stem (bottom) of the artichoke so that they sit flat. Using a scissor, trim the tip of each leaf. Now rub each trimmed edge with lemon juice and keep it aside while you repeat the process for the other artichoke. Applying lemon juice prevents it from turning brown. Choose a pan such that these artichokes fit snugly in the pan. Add water to the pan to submerge the base of the artichoke (about 1 inch). Add ½ tablespoon of lemon juice and salt to taste. Bring it to a nice boil on medium-high heat, and then cover and simmer for another 30 minutes on medium-low heat or until the leaves can be pulled off easily. Carefully remove the steamed artichokes from the water and allow them to cool down completely.
How to make garlic butter dipping sauce
Using a mortar and pestle, crush garlic cloves. In a pan on medium heat, add butter, let it melt, and slowly start turning golden. Add crushed garlic and saute for 30 seconds or until fragrant. Be sure not to burn the garlic. Switch off the flame. Add cilantro, basil leaves, lemon juice, and salt and stir. Transfer this to a small bowl or ramekin.
How to eat an Artichoke?
To eat: pull the leaves off the steamed artichokes one at a time. Dip the base of the leaves into the prepared garlic butter dip and pull through your teeth to remove the soft and pulpy portion. Discard the remaining fibrous part of the leaves. Once you finish off the leaves, use a spoon and scrape out the hair of the artichoke, and there comes the best part. The “heart of the artichoke.” Eat this by dipping it in the melted garlic butter sauce, and enjoy!
Tips
The time to cook artichokes may depend on the size. The bigger it is, the longer time it takes. You can add other flavors to the sauce or simply serve the artichokes with melted butter and enjoy.
More Easy Spring Recipes
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Recipe card
