Steamed Artichoke with Yogurt Sauce
The artichoke, a member of the thistle family, may seem intimidating at first glance. However, beneath its prickly exterior lies a tender heart and succulent leaves that are well worth the effort. Steaming is the preferred method for preserving the artichoke's delicate flavor and ensuring tender leaves.
The artichoke's earthy, slightly sweet flavor is complemented by the bright acidity of lemon, both in the steaming process and in the yogurt sauce. The mayonnaise adds a creamy richness, while the Greek yogurt lends a tangy, refreshing touch. Dijon mustard brings a subtle kick, and the grated garlic infuses the sauce with a savory warmth. A sprinkle of fresh herbs elevates the dish with a vibrant, aromatic finish.
Preparing this dish is a breeze. Simply steam the artichoke until tender, then whip up the yogurt sauce while it cools. The sauce is a simple blend of mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and grated garlic. Season with salt and pepper to taste, then stir in your favorite fresh herbs.
To enjoy, peel off the artichoke leaves one by one, dipping the fleshy end into the yogurt sauce. As you reach the heart, remove the inedible choke and savor the tender, flavorful center.
The combination of textures and flavors is sure to impress, making it perfect for entertaining or a simple weeknight meal. So, embrace artichoke season and indulge in this light and refreshing dish!
Steamed Artichoke with Yogurt Sauce
Ingredients
- 1 globe artichoke
- 1 lemon, quartered
- 1 tbsp mayonnaise
- 2 tbsp greek yogurt
- 1 tsp lemon juice
- ½ tsp dijon mustard
- 1 garlic clove, grated
- salt and pepper, to taste
- fresh herbs (like parsley, chives, or dill), for garnish
Instructions
- Cut off the top inch of the artichoke and trim the stem. Using kitchen shears, snip off the thorny tips of the leaves. Rub a lemon quarter all over the artichoke.
- In a large pot, boil water and add the quartered lemon you rubbed on the artichoke. Place the artichoke in a steamer basket over the boiling water. Cover and steam for 25-35 minutes, or until the leaves pull away easily and the heart is tender when pierced with a fork.
- While the artichoke is steaming, combine mayonnaise, greek yogurt, lemon juice, dijon mustard, and grated garlic in a small bowl—season with salt and pepper to taste. Sprinkle in the fresh herbs.
- Remove the artichoke from the steamer and let it cool slightly. Serve warm with the yogurt sauce. Enjoy!
Notes
To eat the artichoke, pull off the leaves one at a time and scrape the tender flesh off the bottom with your teeth. Discard the tough outer portion of the leaf.
When you reach the heart, remove the fuzzy choke with a spoon and enjoy the tender center with the remaining sauce.
For a vegan option, substitute the mayonnaise with a plant-based alternative.
