Steamed Artichoke with Olive Oil-Balsamic Dip
Artichokes have little stickers 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 them 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 about a teaspoon of salt in the water. Bring to a boil, then reduce heat and steam the artichoke for 20 to 40 minutes depending on the size.
Doneness – When you can pull a petal from an inner row 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 OLIVE OIL*. We suggest the Butter*, Garlic*, Tuscan Herb*, Lemon*, Cilantro & Roasted Onion* and more!.
You can also dip it in your favorite BALSAMIC VINEGAR* or a mixture of olive oil and balsamic together..
Our favorite dip combination: Garlic olive oil* with a splash of Cayenne olive oil* and Sicilian Lemon Balsamic*.
Place the pointed end in your mouth up to the base. Lightly bite the petal and slide it out between your teeth scraping the delicious meat off.
When all of the petals are gone, remove the fuzzy part covering the heart. Spoon out the heart and sprinkle with the dipping sauce.
* Available at The Vintage Olive *