ROSEMARY ARTICHOKE WITH HERBED DIPPING SAUCE. When you choose artichokes at the grocery store, you want to look for firmer artichokes. My secret tip is to look for artichokes with a longer stem. The stem is an extension of the heart and tastes delicious. Be sure to shave off the tough outer layer with a vegetable peeler before cooking though to make sure that it will soften. My last tip is to rub lemon on freshly cut artichokes to prevent browning. Artichokes will brown quickly like apples, so adding a layer to prevent oxidization will help.
What are your favorite artichoke recipes?
It’s such a unique vegetable so I find variations of it hard to come by.
Garlic Rosemary Baked Artichokes
Enjoy the best spring vegetables with my recipe for Garlic Rosemary Baked Artichokes.
Forget the mess of boiling water, these cook via steam!
- 2 Artichokes
- 4 Cloves Garlic
- 2 Tbsp Olive Oil
- 4 Tbsp Buttery Spread (I love the EARTH BALANCE brand – soy-free)
- 3-4 Sprigs Rosemary
- 1 Lemon
Preheat oven to 375.
Halve artichokes and scoop out the choke. Brush with lemon to prevent browning and place artichokes cut side up in oven oven-safe baking dish.
Drizzle olive oil over artichokes. Season with salt and pepper. Slice garlic and lemon, and put on top of the artichokes. Place rosemary in pan (reserve 1 sprig), then cover the baking dish in foil.
Bake for 30 minutes or until the artichoke has softened. ROSEMARY ARTICHOKE WITH HERBED DIPPING SAUCE
Melt butter and stir in several rosemary leaves. Dip artichoke into the butter, then enjoy!
Herbed Dipping Sauce
Artichoke with Herbed Mayonnaise is a French-inspired spring recipe that is fun and adventurous to make and eat. Enjoy with herbed mayonnaise!
- 4 Artichokes
- 2 Egg Yolks
- 1 Tsp Dijon Mustard
- 4 Tsp Lemon Juice
- 1 Cup Vegetable Oil
- 1/4 Cup Tarragon or Thyme
Begin by trimming the outer leaves of the artichokes with kitchen scissors and removing the tops. Using a vegetable peeler, peel the outer skin of the stem and underside of the artichoke.
Bring a pot of water to a boil and place the artichokes in a steamer insert. Cook for 20 minutes or until softened.
While the artichokes are steaming, make the mayonnaise. Whisk together the egg yolks, mustard, and lemon juice. Add in the vegetable oil by drizzling it into the mixture slowly while quickly whisking. Whisk thoroughly until the mixture emulsifies and begins to thicken. Thin with water as needed and season with salt and pepper to taste. Add 1/4 cup of fresh herbs to season.
When the artichokes are finished steaming, cut in half and remove the choke with a spoon.
Your artichokes are now ready to serve! Eat by peeling off each leaf, dipping it into the mayo, and removing the artichoke meat with your teeth. Enjoy!