Artichokes often get a bad rap for being time consuming to prep, but the simple step by step in this recipe breaks down how to, well, break ‘em down. Paired with lemon juice and zest, fresh garlic, dill, and those beautiful chive blossoms, this dish is begging to be the star of your next spring soirée, or the perfect side dish for all of your summery get togethers.

Keep reading: How to Prepare Artichokes

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Steamed Artichokes with Lemony Dill Mayo

Author: Misfits Market

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Description

Zesty, bright, and perfect for entertaining, these crispy artichokes have met their match with a lemony dill mayo.

Ingredients

Scale

2 jumbo artichokes
1/3 cup mayonnaise
2 tablespoons dill, finely chopped
2 tablespoons butter
2 lemons, divided
1 tablespoon chives, thinly chopped
1 medium garlic clove, minced
Chive blossom, optional for garnish
Flaky salt, optional for garnish

Instructions

For the artichokes:

Set up your steamer with plenty of water at the base, about 2 inches. Make sure the water isn’t peeking over the base of your steamer basket. You can add water while cooking if it evaporates.
Prepare a large bowl filled with cold water. Cut 1 lemon in half, reserving a half. Squeeze half of the lemon into the water and add toss it into the water. Set aside.
To prepare the artichokes, peel the small leaves off the stem and base of the artichoke. Cut about one inch off the tip of the stem. With a vegetable peeler, peel the outer dark green layer of the artichoke until light green flesh peeks through. Use the reserved lemon half to rub the freshly peeled stem (the lemon juice will slow down the oxidation preventing it from browning while you continue to work on the artichoke).
With a very sharp kitchen knife or serrated knife, cut to about a third off the top of the artichoke. Rub cut edges on the top of the artichoke with the same lemon half.
Trim the prickly tips of the artichoke leaves with kitchen shears.
Cut the artichoke in half lengthwise, starting with the stem. Add the prepared artichoke into the bowl with the lemon water. Continue the process with the second artichoke.
Once the water in the steamer is simmering, add the artichokes to the basket cut side down and cover. Steam the artichokes for 30 minutes on medium heat. Add more water to the base of the pan as necessary.
Heat a large frying pan over medium high heat. Add butter and place artichokes cut side down and sear until golden, about 5-7 minutes.
Once the artichokes are tender, you can check by piercing the thickest part with a paring knife, remove from heat. Once cool enough to handle, scoop out the center of the artichoke with a spoon, remove the hairy center of the flower off of the center “heart” and remove any remaining prickly leaves, they’re usually tinted purple.

For the lemony dill mayo:

While artichokes are steaming, mix mayonnaise, dill, 1 teaspoon lemon zest, ½ tablespoon lemon juice, minced garlic, and chives in a medium bowl. Pour the dip in a serving bowl and set aside. (Note: A microplane is your best friend here! Use it for the lemon zest first, then garlic. Garlic tends to make the microplane sticky and slippery which makes the lemon zest clump.)

For serving: