Steamed Artichokes make a wonderful appetizer to any dinner party. Paired with this garlic and olive oil mayonnaise and you have something truly amazing!
My kids are always surprising me. From their quick wit to their food choices and everything in between. As parents we spend hours and hours trying to teach our kids these giant life lessons, keeping our fingers crossed that maybe 10% might sink in.
My husband had ‘Proud Papa’ moment the other weekend. He and our oldest boy were on a training campout with our Boy Scout troop. My hubby will be the first to admit that he’s a tough nut with our kids. But he turned to goo watching our 14-year old talk for 3 hours, teaching the other scouts about leadership and responsibility. Ok, so maybe more than 10% is sinking in.
When it comes to food, I’ve learned to pick my battles. There are some foods that are non-negotiable in our house. For example, there is one meal on the table (unless it’s leftover night) and you can take it or go to bed hungry. Kids need a little green on their plate. Some choose salads others are fine with broccoli. All I care is that it’s a green veggie.
We also have a rule in the house that the kiddos can’t reject a food unless they try it first. Some of the reactions to Brussels sprouts or teriyaki sauce can lead to a slew of melodramatic reactions. But then there are times where they surprise us and say, “Hmm… that tastes good!”
Then I do a happy dance.
One of those surprise-I-like-it moments was with steamed artichokes. Two out of three kiddos really love artichokes. Of course, the key to steamed artichokes is the dipping sauce. From yogurt to butter-based sauces, my little monkeys lick the bowl clean.
It’s spring and that means artichoke season is here. Aren’t these purple Fiore Viola artichokes gorgeous?
Frieda’s Produce sent them to me to enjoy. They are meaty and have a subtly sweet flavor. This is one vegetable where I will choose purple over green!
How about these cute Fiesole baby purple artichokes?
I love artichoke season!
- 1 Fiore Viola Artichoke
- 1 cup water
- 2 TBS lemon juice
- 1 TBS extra virgin olive oil
- 2 large garlic cloves, crushed
- 1/4 cup mayonnaise
- 1 TBS white wine
- 1 tsp lemon juice
- 1/4 tsp salt
- Rinse artichokes and trim 1/2-inch off the top.
- Trim stem to a maximum of one inch long, snip tips off the leaves that thorns.
- Remove the thicker bottom leaves and slightly spread open the petals.
- In a bowl large enough to hold the artichoke, add water and lemon juice.
- Place artichoke cut side down into the lemon mixture to keep it from browning until you are ready to cook.
- Bring 2 to 3 inches of water to boil in a pot and place a steamer basket over the water.
- Place the artichokes into the steamer basket, cover and steam until leaves are tender, about 20 minutes.
- While the artichokes are steaming, heat a small pan over medium heat and add olive oil.
- When oil is hot, stir in garlic cloves.
- Remove pan from heat and continue cooking the garlic until golden. Do not brown the garlic or it will turn bitter.
- In a small bowl, whisk mayonnaise in until smooth then stir in wine, lemon juice, salt and garlic.
- Transfer garlic mayonnaise to a small dipping bowl and refrigerate until ready to serve with the steamed artichoke.
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Serving Size:1/2 artichoke
Amount Per Serving:Calories: 292 Total Fat: 28g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 12mg Sodium: 511mg Carbohydrates: 10g Fiber: 4g Sugar: 1g Protein: 2g
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