Artichoke Halves with Garlic Dipping Sauce
Artichokes are one of those ingredients that reward a little patience with a whole lot of flavor, and this version is worth every leaf.
First steamed until perfectly tender, then put under the broiler with roasted garlic oil until the edges turn golden and crisp.
Paired with a punchy garlic dipping sauce brightened with lemon and Dijon (and an anchovy if you’re feeling bold), messy fingers encouraged.
Ingredients
Place a steamer basket over medium heat.
Then prep the artichokes. Trim 1 inch off the top of the artichoke, and remove any small leaves from the stem and base. Using kitchen scissors, cut any pointy ends off of the outer leaves, and then peel the stem with a vegetable peeler until you reach the light green layer. Cut the artichokes in half through the middle.
Once the water is boiling, add your artichokes to the steamer basket and steam covered for 30-35 minutes, until tender.
While the artichoke steams, make the dipping sauce by combining all of the ingredients in a blender (or large mouth jar that fits an immersion blender). Blend until everything is creamy and incorporated. Set aside until you are ready to serve.
Once tender, remove the artichokes from the steamer and scoop out the fuzzy middle.
Add your artichokes to a baking sheet, cut side up. Coat generously in garlic oil and sprinkle with salt. Broil on high until the cut sides turn golden brown.
Finish with more flaky salt and pepper. Serve in halves with lemon and your garlic sauce. Eat by picking off the leaves, dipping in the sauce, and then pulling the meat out with your teeth. Discard the tough exterior leaves after scraping the meat, but the tender inside leaves can be eaten whole. After you have eaten all the leaves, you can heat the heart whole.
