Nothing compares to the simple pleasures in life; and nothing is more simple than a steamed artichoke. Growing up, artichokes were a staple in my diet and I was accustomed to eating them in the traditional way – dipping them in melted butter with a hint of lemon juice. But I was feeling spontaneous and wanted to try something new – enter the ‘movers and shakers’: garlic and dill. I became hooked on this new sauce, recipe courtesy of Food.com, and hope you enjoy it as much as I do.
One artichoke per person equals one serving / the dipping sauce will be plenty for two people (even if you’re a ‘heavy on the sauce type’ like me)
For the artichoke:
- 1 or 2 artichokes (if making more than 2, double the portions of ingredients)
- 1 bay leaf
For the sauce:
- 2 garlic cloves, finely minced
- 1 tablespoon margarine or butter
- 1⁄2-1 teaspoon lemon juice (start small and add more if you want)
- 1⁄2 teaspoon dried dill
- 1⁄2 cup nonfat yogurt
- A pinch of cayenne pepper (optional-if you want to spice it up)
- 1⁄2-1 tablespoon milk (optional-if you like your sauces to be a bit more liquid-based)
- Trim the bottom stalk of artichokes, leaving about 1 inch. If your artichoke is dangerously spikey, or you are serving these to kids/company, you may want to trim the tips of all the remaining leaves with scissors. Rinse the artichokes well, under running water.
- Put about 2 inches of water in the bottom of a big pot, and place the artichokes top down. Add bay leaf, cover , and bring to a boil, then lower heat to a simmer. Steam like this for 30-45 minutes.
- Make the dip by putting the minced garlic, margarine, and lemon juice in a microwave safe bowl and heating for 30 seconds. Add the dill, yogurt, salt, and pepper. Add milk if you want your sauce to have a higher liquid consistency. Either way, cover and put in the fridge until the artichokes are ready.
- Let artichokes cool off for about 10 minutes before serving.