Like asparagus, artichoke is a vegetable that is best eaten fresh and alone during springtime. Sure canned artichokes are one of my pantry staples, but there is nothing like pulling the petals off of a warmed artichoke and scraping the flesh off into your mouth. This flower like veggie is an ideal side with grilled meats and roasted poultry. Pair them with a delicious basil mayonnaise dipping sauce to add a touch of elegance to a simple side (I LOVE this sauce and if there is leftovers use it on sandwiches and in salads). Unless you get a hold of jumbo size, serve one artichoke per person. Make it now,
1 cup mayonnaise
1/4 cup chopped fresh basil
1 tablespoon fresh lemon juice
1 garlic clove, minced
6 10-ounce artichokes, tips of leaves trimmed
- Mix first 4 ingredients in medium bowl. Season with salt and pepper.
- Cook artichokes, covered, in large pot of boiling salted water until tender when pierced with knife, about 45 minutes.
- Drain well. (Basil mayonnaise and artichokes can be prepared 1 day ahead. Cover separately and refrigerate.)
- Serve artichokes warm, at room temperature or chilled with basil mayonnaise.