Dinner Tonight: Steamed Artichokes with Light Balsamic Vinaigrette Recipe

By
Nick Kindelsperger
Nick Kindelsperger is a contributing writer at Serious Eats.
Nick Kindelsperger
Nick Kindelsperger is a food critic at theChicago Tribune. His food writing appears inThe Washington Post,Newsweek, Epicurious,Baltimore Sun, Serious Eats, Grub Street,New York Magazine, and Tasting Table, among others.
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Updated Aug. 09, 2018

I was quite the picky eater in my youth. I didn’t touch green beans, wouldn’t go near cooked carrots, and never had a salad I liked until junior high. But against all reason and logic, I did loveartichokes.From the moment I started eating artichokes, I remember actually enjoying them. Perhaps it’s the activity of picking up off the petals, dipping them in butter, and pulling off the “meat” of the vegetable with my teeth. What fun food to eat!

The steaming business is pretty basic, but I wanted to see if there was anything besides my beloved butter to dip the petals in. I found this watered down vinaigrette inCooks Illustrated.I personally thought the vinaigrette was a little fussy and preferred the comfort of the melted butter, but the fiancée completely disagreed and preferred the balance of the vinaigrette. It was nice to have a choice.Martha Stewart,in herNew Classics Cookbook,suggests dipping the petals in an aioli. Am I missing other good options?

Recipe Facts

Cook:55 mins
Total:55 mins

Rate & Comment

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  • 2 large artichokes
  • 1/4 teaspoon salt
  • Vinaigrette
  • 3 tablespoons water
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1 teaspoon shallot, minced
  • 1 teaspoon Dijon mustard
  • 1/2 clove garlic, minced
  • Salt and pepper

Directions

  1. Bring a large pot of water to boil. With a large knife, cut off the top quarter of the artichokes and then remove the stem. Sprinkle the 1/4 teaspoon of salt on top of the them and then place them in a steamer basket over the boiling water. Cook for 45 minutes.

  2. 与此同时,结合ingredients for the vinaigrette and whisk until fully combined.

  3. Remove the artichokes from the steamer basket and serve with the vinaigrette as a dipping sauce.

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