- 1 large artichoke (This recipe is easily doubled, tripled, etc. depending on how many people you’re feeding. The ingredients below are for one large artichoke.)
- 1 lemon
- 1 Tbsp. grated parmesan
- 2 cloves garlic
- 1 Tbsp. olive oil
- 1 /2 Tbsp. dried parsley
- 1/2 tsp. black pepper
- 2 Tbsp. mayonnaise
Give the artichoke a rinse under cold water. Chop off the stem and pull off the smallest leaves around the stem.
Trim the side and top leaves with scissors until you get a flat top. Slice a lemon in half and rub onto the cut parts of the artichoke.
Add about two inches of water to a pot big enough to hold your artichoke(s). Place the artichoke and half used lemon to the pot and steam, covered, for 15 minutes.
Meanwhile, combine parmesan cheese, olive oil, 1/2 the black pepper, minced garlic, and dried parsley.
After 15 minutes, remove the lid and spoon the parmesan mixture onto and in between the leaves of the artichoke. Cover and steam for an additional 15-25 minutes. (You want a knife to be able to pierce through the center and all the way to the bottom with ease. That’s how you know it’s done.)
Combine mayonnaise, remaining lemon juice, and black pepper in a bowl. This is your dipping sauce. Pull each leaf off, dip into sauce, and scrape the meat off with your teeth until you get to the center purple leaves.
When you get to the center of the artichoke, remove the remaining leaves and cut out the choke (the hairy looking part).
You’re at the heart! Cut into bite sized pieces, dip in the sauce, and enjoy the fruits of your labor.
Wine Pairing Suggestion