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Whole Artichokes with Lemon-Thyme Dipping Sauce
Whole Artichokes with Lemon-Thyme Dipping Sauce
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Prep Time:
25 minutes
Total Time:
1 hour 15 minutes
Impress with easy whole steamed artichokes served with flavorful herb lemon sauce. Prep ahead and reheat before serving.
Ingredients:
  • 2 whole artichokes
  • Juice of 1 medium lemon
  • Salt
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 4 teaspoons agave nectar
  • 2 tablespoons finely chopped shallot
  • 2 teaspoons thyme leaves
  • Salt and pepper to taste
Instructions:
  • Fill a 5-quart saucepan two-thirds full with water and bring it to a boil.
  • Trim the thick stem at the bottom of each artichoke using a knife. Snip off the tips of the leaves with scissors. Cut and discard 1 1/2 inches off the top of each artichoke. Thoroughly rinse the artichokes with cold running water before transferring them to a pan of boiling water. Add the juice of 1 lemon and season with salt. Cover and cook over medium-low heat for about 45 minutes until the bottoms of the artichokes are tender.
  • In a small bowl, whisk together the dipping sauce ingredients until smooth. Transfer to a serving bowl and set aside.
  • Carefully lift the cooked artichokes out of the hot water and allow them to drain upside down on a cooling rack for 5 minutes. Flip them right side up and delicately separate the tops of the artichokes until you reach the pale yellow leaves. Remove these leaves to expose the hairy choke, then carefully scoop out the choke with a spoon. Gently press the artichokes closed using your hands.
  • Enjoy the artichoke by pulling off leaves from the base, dipping them in sauce, and biting off the soft part at the base. Discard the rest of the leaf. Once all leaves are enjoyed, savor the artichoke heart with a fork and knife, dipping it in sauce.

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