Steamed Artichokes Dipped in a Fresh Italian Lemon Parsley Vinaigrette
Course
Side Dish
Prep Time15minutes
Cook Time35minutes
Servings4people
AuthorStasia Wimmer Boschetti
Ingredients
Artichokes
2large artichokes
1large lemon,divided
Italian Lemon Parsley Vinaigrette
4tablespoonsExtra Virgin Olive Oil
2tablespoonslemon juice
1tablespoonchopped parsley
2teaspoonsfinely chopped shallot
½teaspoonkosher salt
½teaspoonfreshly ground black pepper
Instructions
Steamed Artichokes
Prepare artichokes by cutting off the stem at the base and ⅓ of the top of the artichoke. Take kitchen shears and trim off the spiked end of each artichoke leaf. Rinse outside and inside of the artichoke.
In a stock pot over medium heat, place artichokes upright and fill the pot with water to a little less than half way up the artichoke side. Squeeze half a lemon into the water.
Bring water to a boil. Cover and turn heat down to medium-low and steam artichokes for about 35 minutes, or until the heart is tender if pierced with a sharp knife, and outer leaves pull off easily. Note, check your water while steaming to make sure it does not all evaporate, if yes, just add more hot water to the pot, cover and keep steaming.
Italian Lemon Parsley Vinaigrette
In a small bowl add together the olive oil, lemon juice, shallots, parsley, salt and pepper, whisk until well combined.
To Serve
Place steamed artichokes on a platter with the Italian Lemon Parsley Vinaigrette as a dipping sauce. Other dipping sauce ideas are a clarified lemon butter or Hollandaise sauce.