Steamed Artichokes with Cumin Dip
Ingredients
2
fresh artichokes
½
lemon
1 tbsp.
freshly squeezed lemon juice
1 tbsp.
kosher salt, plus more for seasoning
¼ cup
mayonnaise
¾ tsp.
ground cumin
½ tsp.
cumin seeds
- freshly ground Kowalski's Black Peppercorns, to taste
Directions
- Trim and discard stems of artichokes so they are flush at the base and will stand upright.
- Trim and discard the top 1" of each artichoke.
- Snap off the tough outer leaves/petals; use kitchen shears to snip sharp tips off the remaining leaves/petals.
- Rub cut surfaces of artichoke with lemon to prevent browning.
- Set a steamer basket in a large pot. Add juice, salt and enough water to reach the bottom of the basket; bring to a boil over high heat.
- Place artichokes on their side or upside down in the basket; cover and steam until hearts are tender when pierced with the tip of a sharp knife and inner leaves pull out easily (25-35 min.), adding water to the pot if needed.
- While artichokes cook, stir together mayonnaise, cumin and cumin seeds in a small mixing bowl; season with salt and pepper to taste.
- Serve artichokes right side up (warm or at room temperature) with cumin dip.
How to eat an artichoke: Pull a petal from the artichoke; dip the white base of the petal into mayo. Use your bottom teeth to scrape the tender flesh off of the petal. Discard the remainder of the petal. When all the petals are removed, use a knife or spoon to scrape out and discard the inedible fuzzy "choke" covering the artichoke heart. Cut the heart into pieces and dip into mayo.
