This is the classic type
of dipping sauce to serve with cooked
whole artichokes. The sauce is pungent
and creamy, and it is a wonderful match
with the earthy artichoke leaves.
In a blender or food processor, combine
1 whole egg, 4 teaspoons fresh lemon juice,
4 cloves minced garlic, 1 Tablespoon Dijon
mustard, and 1/2 teaspoon salt. Blend
for a few seconds to combine. With machine
running at high speed, gradually add 8
ounces olive or salad oil through hole
in lid (blender) or feed tube (processor),
blending until creamy and smooth. Refrigerate
if not going to use immediately. Serve
as a dipping sauce with cooked whole artichokes.
Try a fruity red, like
an Italian Chianti or California Sangiovese.
First fill a large bowl with fresh cold
water. Then, holding the artichoke upside
down by the stem, vigorously dunk the
artichoke several times in the cold water.
The goal here is to force some water in
between the tightly closed leaves to remove
any bits of grit.
Then, with a large sharp
knife, cut off the stem, cutting close
to the base of the artichoke to create
a flat surface so that the artichoke can
sit upright and fairly straight. Important:
rub any cut surfaces with lemon or lemon
juice to avoid discoloration. Pull off
one or two layers of the largest leaves
at the bottom and discard. Then, with
a sharp pair of kitchen scissors, cut
off the sharp points of the individual
leaves, starting at the bottom and working
around the artichoke toward the top. Remember
to rub all the cut surfaces with the lemon.
Now your artichoke is ready to cook!
Place the
artichoke in a saucepan with about 1 1/2
cups water and about 3 Tablespoons lemon
juice. Cover and simmer 20-30 minutes,
or until the leaves move easily when pried
with a fork. Remove the artichoke from
the saucepan, open the middle, then remove
the choke with a teaspoon or fork and
discard. This leaves the artichoke heart
easily enjoyed. Serve immediately or refrigerate
until ready to use.
