Sometimes cone shaped, sometimes spherical, artichokes are the unopened flower buds of a thistle-like plant. Tapering leaves tightly overlap around a tweedy choke, while the fleshy heart at the base holds everything together. Grown domestically, their sessions peak twice a year, March to May, and September to November.
Tough until cooking tames them, they taste buttery sweet with an alluring nuttiness and subtle bitterness. To prep, wash them in cold water. Using sharp knife. cut off stem at base and, if they have thorns, cut off top 1-inch from tip. If desired, use kitchen scissors to trim tips of remaining leaves of they have thorns, about 1/ 2-inch from tips. Remove small bottom leaves. To “boil”, stand upright in deep, nonreactive saucepan. Squeeze lemon juice over cut tops to prevent discoloration. Add enough water to come half way up the side of artichoke(s) and a pinch of salt. Bring to boil on high heat. Partially cover and reduce heat to gentle boil; cook until fork tender at base, 35 to 45 minutes (drain upside down). Artichokes can also be microwaved, grilled, or steamed. Trimmed into wedges, they can be deep fried.
Dipping sauce can be a simple vinaigrette, or some melted butter augmented with tasty sidekicks. Here is one example of a melted butter sauce that includes fresh dill, garlic, Dijon mustard and finely grated orange zest. The sauce can also be used drizzled over roast chicken or shellfish.
Orange-Dill Sauce
Yield: 4 servings
INGREDIENTS
One stick (8 tablespoons) butter, cut into several pieces if it is cold
1 large garlic clove, minced
3/4 tablespoon minced fresh dill
1/2 teaspoon Dijon mustard
1 teaspoon finely grated orange or tangerine zest
DIRECTIONS
1. Combine butter and garlic in a small saucepan. Cook over medium heat until melted and the butter just begins to sizzle, about 4 to 5 minutes. Off the heat, whisk in dill, mustard, and zest. Serve warm in small bowls as a dipping sauce for cooked artichokes.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
