Recipe: Artichokes with tapanade-mayonnaise dipping sauce
Don’t be intimidated by the artichoke's prickly and thorny facade. Once you get to know her--peeling off her layers, one by one-- you’ll discover a meltingly sweet and tender heart.
Yield: 2 artichokes and 1-1 1/3 cup dipping sauce
Active time: 15 minutes
Cooking time: Approx. 50-60 minutes
Cost: Approx. $7
- 2 large globe artichokes (approx. 5 inches wide, with tightly packed leaves)
- 1 lemon
- 1 large egg
- 1/3 cup extra-virgin olive oil
- 1/3 cup canola or vegetable oil
- 1-2 tablespoons prepared olive spread (tapanade)
- 1-2 tablespoons freshly grated Parmesan cheese
Directions for Artichokes:
1. With a stainless steel knife, cut off artichoke stems. If desired, slice off the crowns, about one inch from the top.
2. Cut lemon in half and reserve 1 tablespoon lemon juice for dipping sauce. Rub the cut surfaces of the artichoke with lemon to reduce discoloration.
2. Add 2-4 inches of water to a pan that will fit all the artichokes when placed upright. (Use a steamer insert if desired.) Cover tightly, bring to a gentle boil and cook until the artichoke leaves pull out easily and the base is tender, 45-60 minutes. Turn off heat and carefully remove top of pan, avoiding the steam which could give a painful burn. (I let my artichokes sit in the steam, covered with the flame off, for an hour after cooking. They further tenderize and cool down to the perfect warm temperature for enjoying.)
Directions for Tapanade-Mayonnaise Dipping Sauce
1. Place egg in a food processor fitted with a steel blade. With the machine running, immediately and slowly pour the oils in a thin steady stream through the feed tube until a thick mayonnaise forms.
2. Turn off processor and add the reserved lemon juice, 1 tablespoon of the olive spread and one tablespoon of the Parmesan to the bowl. Process until just combined, about 5 seconds. Taste dip and add additional olive spread and Parmesan, if desired.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on April 27, 2010.