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OxfordPress.com

Artichokes recipes

By Meridith Ford

Dayton Daily News

Steaming a whole artichoke is the easiest way to enjoy one.

You can get by with minimal trimming, particularly if it is for you alone or the occasion is just a midweek family meal. You can even skip clipping off the points of the leaves, though it is important to cut an inch off the top and pull out those curling, purplish inner leaves. And well, yes, dig out the choke. If not, you'll have to do that at the table, adding to the general mess of eating the artichoke.

You don't even need a steamer to prepare an artichoke this way. Cook's Illustrated, in the new Best American Side Dishes, suggests using inch-and-a-half thick onion rings, cut from the center of a big onion, as a holder to keep the artichokes above the simmering water. Sure beats spending money on single purpose artichoke steamers from the cookware store.

Although melted butter is the classic dip, try serving the steamed artichoke at room temperature with aioli (garlic mayonnaise) or with a homemade vinaigrette such as Mustard-Tarragon Vinaigrette.

BASIC STEAMED ARTICHOKES

Makes 2 servings

1 large onion

2 globe artichokes, trimmed (see preparations on this page)

Mustard-Tarragon Vinaigrette

Cut 1 1/2-inch-thick slices from the middle of the onion. Use your fingers to pop out the center three or four rings from each slice. Place the large, open onion rings on the bottom of a pan large enough to hold the artichokes upright. Set each trimmed artichoke on an onion ring.

Add 1 inch water to the pan and bring the water to a boil over medium-high heat. Cover, reduce heat and cook until the outer leaves release easily when pulled, from 30 to 45 minutes, depending on the size of the artichoke. Check the pot periodically to make sure the water has not boiled away.

With tongs remove the artichokes from the pot and cool for at least 15 minutes before serving. They can also be served chilled.

MUSTARD-TARRAGON VINAIGRETTE

Makes 1/3 cup

1 tablespoon red-wine vinegar

1 tablespoon Dijon mustard

Salt and freshly ground black pepper

6 tablespoons extra-virgin olive oil

1 tablespoon minced fresh tarragon leaves

1 medium clove garlic, minced or pressed

Whisk together the vinegar, mustard, salt and pepper to taste. Whisk in the oil. The recipe can be prepared ahead to this point. Just before serving stir in the tarragon and garlic.