A simple mixture of toasted walnuts and sherry vinegar provides a rich, yet good-for-you dip for the artichoke leaves. Remove the leaves and dip into walnut vinaigrette, using your teeth to scrape the meat found on the inside of the artichoke leaf. Make sure to remove the fuzzy choke from the center of the artichoke before eating the heart.
Special Diets:
Method
Fill a large bowl with water and lemon juice. Stir well.
Cut stems from artichokes to sit flat on your work surface, then peel stems with a paring knife. Transfer artichokes and stems to the bowl of lemon water.
Working with one artichoke at a time, carefully use a serrated knife to cut off the top third, then use scissors to clip off and discard sharp leaf points, returning each artichoke to the lemon water as you finish.
Fill a large pot with water to a depth of 1 to 2 inches. Cover and bring to a boil. Uncover pot and arrange trimmed artichokes, bottoms up, in a single layer. Add stems around artichokes.
Cover pot, reduce heat to medium low and steam until tender, 20 to 40 minutes. Cooking time will vary greatly depending on the size of the artichokes.
When the leaves pull out easily and the base can be pierced with a knife, they're ready. Drain well and transfer to a large platter.
Meanwhile, place walnuts, vinegar, mustard and garlic in a blender with 5 tablespoons water and process until smooth. Add 1 or 2 more tablespoons water if needed to acheive a smooth consistency.
Transfer to a bowl and stir in chives.
Serve artichokes and stems warm, with walnut dip on the side.
Nutritional Info
Serving Size
Calories
240
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.