It is artichoke season and there's nothing quite like the ritual of devouring them leaf by leaf while drowning each petal in butter or aoli. While a few squirts of fresh lemon juice with melted butter is the usual choice, there are also so many other delicious dipping options. Here we explore a couple more savory condiments as well as going through the steps of preparing and cooking the artichoke. There are many ways to cook an artichoke, however roasting is our favorite since it accentuates their nutty flavor. Don't think we haven't forgotten about the wine! Each sauce has its own pairing to compliment their distinct flavor profiles.
Preparing the Artichokes:
- Remove the small outer leaves and cut off the tip of the artichoke with a knife. If there are little thorns on the tips of the leaves, clip them off with kitchen scissors.
- Then cut down the stem and shave off any rough fibers.
- Cut the artichoke in half length wise and remove the hairy center directly above the heart.
- Rinse thoroughly and drain.
Roasting the Artichoke:For each artichoke you will need 3 tbsp of olive oil, 2 peeled garlic cloves, lemon juice, pinch of dried thyme and salt.
- Preheat your oven to 375°F.
- Using a pyrex dish, lay out the artichoke halves in a single layer without any overlap.
- Generously squirt the halves with lemon juice.
- On both sides of the halves, coat them in olive oil and sprinkle with salt and dried thyme.
- Place the halves, leafy side up with a peeled garlic glove placed in the hallow above the heart.
- Seal the pan tightly with foil and cook in the oven for 45 minutes to an hour depending on size.
- Once fully cooked, transfer artichokes to a plate with heart side facing up. Squirt with more lemon juice and serve with chosen dipping sauce.
~Clarified Butter with Herbs and Lemon
- Squirt lemon juice over the halves.
- Melt 1/3 stick of butter per artichoke. Pouring into a dish, strain out the white on the surface of the butter.
- Add to the butter 1 tbsp of freshly diced Italian parsley and 2 cloves of finely diced garlic.
~Curry Punjab Marrakesh Aoli
- The Wine: Wrath "Ex Anima" Monterey Chardonnay
- Mix 1/2 cup of mayonnaise with 1 tbsp of garm masala or curry powder.
- Add 1 tbsp of freshly diced cilantro and a squirt of lime juice. Salt and pepper to taste
- The Wine: Mayacamas Sauvignon Blanc
- Mix 1/2 cup mayonnaise with 1 tbsp of balsamic glaze.
- Mince 2 cloves of garlic and 23 leaves of fresh basil.
- Add the garlic and basil to the aoli with 1 tsp of Dijon mustard
- Salt and pepper to taste