Steamed Artichoke & Dips
Sarah Doty
Directions for a basic steamed artichoke with some of my favorite dipping sauces.
ingredients
- 1 Artichoke
- CREAMY THAI DIP
- 1/4 c. creamy peanut butter
- 1/4 c. firmly packed brown sugar
- 2 tbsp. cider vinegar
- 2 tbsp. soy sauce
- 1 tsp. sesame oil
- 1/8 tsp.ground ginger
- HONEY MUSTARD DIP
- 1/4 c. prepared mustard
- 2 tbsp. cider vinegar
- 2 tbsp. soy sauce
- 2 tbsp. honey
- BUTTER GARLIC DIP
- 1 c. unsalted butter, melted
- 2 tbsp. lemon juice
- 1 tsp. garlic salt
- pepper to taste
directions
- 1
To prepare artichokes: Wash and trim stem so artichoke stands upright. Cut off top quarter of artichoke; if desired, snip tips off remaining petals with kitchen scissors. Stand prepared artichoke in deep saucepan or pot with 3inches of boiling water. Oil, lemon juice, and seasonings may be added to cooking water, if desired. Cover and boil gently, checking water level occasionally, 25 to 40 minutes depending upon size or until a petal near the center pulls out easily.
- 2
For each dip: Combine all ingredients; mix well. Makes 3/4 cup.
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