If you love artichokes dipped in creamy mayo but your honey swears by melted butter, this one is for you! Picture whole steamed artichokes dipped in either Lemon Herb Butter or Garlic Parmesan Aioli.  It’s yummy but easy too!  I couldn’t decide which sauce I liked better so I kept trading off.  Why play favorites if you don’t have to?  Yes, you might say I am still on an artichoke kick but they are in season and so good right now that they are hard to resist. I have recently oven roasted, pan roasted and stuffed artichokes with great results but wanted to try steaming them, just like Mom used to do.  It’s definitely the easiest way to cook them and it makes a fun appetizer or side dish, especially when you have delicious sauces to dip them in.  For the more adventurous artichoke lover, check out https://goodmotherdiet.com/2016/02/08/meatless-monday-roasted-artichokes-fennel-with-lemon-parsley-pesto/, or https://goodmotherdiet.com/2016/01/04/meatless-monday-roasted-artichokes-stuffed-with-garlic-parmesan-quinoa/ or https://goodmotherdiet.com/2015/04/20/meatless-monday-pan-seared-artichokes-with-blackened-garlic/

Artichokes are great for scooping up yummy sauces but are they actually good for you?  The answer is Yes! Did you know that artichokes have more  antioxidants than cranberries or blueberries and more fiber than lima beans or prunes? They are also loaded with important vitamins and minerals including vitamin K, magnesium, potassium and manganese. Click through to read more about the amazing artichoke:   12 Unexpected Health Benefits of Artichokes .

Those trying to limit or eliminate dairy from their diets should try a couple of fabulous new products.  Miyoko’s Creamery has just come out with a vegan butter made from cultured cashew milk.  It is delicious and tastes just like real butter. Miyoko also makes really delicious cheeses and is coming out with new types all the time. I really like the Double Cream Chive soft cheese. My other new fav is Just Mayo from Hamptom Creek which is so good that the mayo industry tried to shut them down.  It’s egg free and made from pea protein but best of all it tastes just like the real thing.  I love promoting new products that are really good.  Look for them in your store.  I promise, you won’t be disappointed.

TIPS:  I like to cut the sharp tips off the ends of the leaves but you can skip this step if you are in a hurry or don’t want to go to the trouble.  You can also just throw them in a pan with plain water and they will turn out just fine.  A wide pan where the artichokes can fit in a single layer works better than a tall one.

STEAMED ARTICHOKES

4 artichokes
1 bay leaf
3-4 cloves garlic
3-4 lemon slices or 1 Tbsn lemon juice)
1/2 tsp salt
1/4 tsp pepper

• Bring 2 inches of water to a boil and add bay leaf, garli, lemons, salt and pepper.

• Cut the stems off each artichoke so they can sit upright. Trim the prickly thorn tips from each petal and cut the top half inch off of each one. Rinse them under cool water.

• Place them upside-down in the water, cover the pot and simmer on low for 25-35 minutes, or until a knife can be easily pierce the bottom.  While the artichokes are simmering, prepare your dips.

• Using tongs, remove the artichokes from water and allow to drain.  Place on a serving platter.

• Serve with dips and lots of napkins.

LEMON HERB BUTTER

1/2 cup butter (or vegan butter), melted
1 Tsp fresh or 1/2 tsp dried thyme, oregano or basil
1 Tbsn lemon juice

• In a small bowl, stir together all ingredients.  Taste and season with salt if desired. Serve warm.

GARLIC PARMESAN AIOLI

1/2 cup mayonaise or plain yogurt
1-2 cloves garlic, minced (or garlic paste)
1/4 cup parmesan cheese, grated
1/2 tsp salt
1/4 tsp pepper

• In a small bowl, mix all ingredients together.  Taste and adjust seasonings, if necessary. Serve cold or at room temperature.