Imagine a dish that's not just a meal, but a sensory adventure - where each leaf unfolds a delicate, buttery texture and a tantalizing flavor profile that dances between earthy and bright. These Steamed Artichokes with Caper Scallion Mayonnaise are more than just a side dish; they're a sophisticated culinary journey that will elevate your home cooking from ordinary to extraordinary. With a perfect blend of Italian-inspired technique and gourmet flair, this recipe promises to impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large artichokes
- 1/2 cup mayonnaise
- 2 tablespoons capers, rinsed and chopped
- 3 scallions, finely chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the artichokes by washing them thoroughly under cool running water. Using a sharp kitchen knife, trim about 1 inch off the top of each artichoke and cut the stem so the artichoke can sit flat.
- Using kitchen scissors, snip off the sharp thorny tips of the outer leaves to make handling easier and more comfortable.
- Fill a large pot with about 2 inches of water. Place a steamer basket inside the pot, ensuring the water doesn't touch the bottom of the basket.
- Bring the water to a boil over high heat. Once boiling, reduce heat to medium and carefully place the prepared artichokes in the steamer basket.
- Cover the pot with a tight-fitting lid and steam the artichokes for 25-30 minutes, or until the outer leaves can be easily pulled away and the base is tender when pierced with a fork.
- While artichokes are steaming, prepare the caper scallion mayonnaise. In a small bowl, combine mayonnaise, chopped capers, finely chopped scallions, lemon juice, salt, and pepper. Mix well and refrigerate until serving.
- Once artichokes are cooked, carefully remove them from the steamer using tongs and place on a serving platter.
- Serve the artichokes warm with the prepared caper scallion mayonnaise on the side for dipping.
- To eat, pull off individual leaves, dip the base in the mayonnaise, and scrape the tender flesh off with your teeth. When you reach the heart, remove the fuzzy choke and enjoy the tender, flavorful center.
Tips
- Choose Fresh Artichokes: Select artichokes that feel heavy for their size, with tight, compact leaves and a deep green color.
- Prep with Precision: When trimming artichokes, use a sharp, serrated knife and wear gloves to prevent staining your hands.
- Prevent Browning: After cutting, immediately rub the cut surfaces with lemon juice to prevent oxidation.
- Steam, Don't Boil: Steaming preserves more nutrients and prevents the artichoke from becoming waterlogged.
- Test for Doneness: Artichokes are ready when an outer leaf pulls away easily and the base is tender when pierced.
- Enhance Your Mayonnaise: For extra flavor, consider adding a dash of fresh herbs like dill or chives to your caper scallion mayo.
- Serving Tip: Serve artichokes warm for the best texture and flavor experience.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 4g
Fat: 8g
Saturated Fat: g
Cholesterol: 5mg
