with Olive Oil Balsamic Dipping Sauce
Artichokes have little sticker on the ends of the petals. When you steam an Artichoke, the little stickers are not an issue. However, if your looking for a prettier presentation, you can snip the little stickers off (see picture).
Cut off the stem of the artichoke at the base evenly so the artichoke will stand upright by itself. Place a few inches of water in a pot big enough to hold the artichoke with the lid on. Put a teaspoon of salt in the water. Bring to a boil and reduce heat and steam the artichoke for 20 to 40 minutes depending on the size.
Doneness – When you can pull a pedal from an inner row of pedals with little resistance, it is done. Be careful not to steam your hand when checking for doneness.
Eating - Place the artichoke in a plate and pull off a pedal. Hold the pedal and the base and dip the pointed end into your favorite EVOO from The Vintage Olive. We suggest the Butter*, Garlic*, Tuscan Herb*, Lemon* and Roasted Onion & Cilantro*.
You can also dip it in your favorite Balsamic Vinegar* or a mixture of both.
Our favorite: Garlic olive oil* with a splash of Cayenne olive oil* and Lemon Balsamic*.
Place the pointed end in your mouth up to the base. Lightly bite the pedal and slide it out between your teeth scraping the delicious meat off.
When all of the pedals are gone, remove the fuzzy part covering the heart. Spoon out the heart and sprinkle with dipping deliciousness.
* Items available at The Vintage Olive