Ingredients

The following ingredients have 4 Servings
  • 1 lemon, juiced
  • 4 large artichokes
  • 1 cup toasted walnuts
  • 1 tablespoon sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic
  • 2 tablespoons chopped fresh chives

Instruction

  • 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.