Fresh Artichokes with Mustard Sauce
Submitted by shadow30
Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.
YIELD
8 servingsPREP
5 minCOOK
15 minREADY
20 minFresh globe artichokes steamed in the microwave with vinegar and pickling spices take a fraction of the time compared to stovetop boiling. In 12 to 15 minutes, you get perfectly tender artichokes with flavor-infused leaves, ready for dipping.
The mustard sauce is where the personality lives. Brown mustard mixed with Italian dressing seasoning, vinegar (or dry white wine), Worcestershire, and a few drops of hot sauce creates a sharp, tangy dip with layers of flavor that straight butter or mayo can’t match. It’s bold enough to stand up to the earthy, slightly nutty flavor of the artichoke without overwhelming it.
The pickling spices in the steaming liquid are a smart touch. They subtly season each leaf from the outside, so even without the dipping sauce, the artichokes taste interesting on their own.
Pro Tips
- Trim the thorny leaf tips with kitchen shears before cooking. Nobody wants to get stabbed while eating.
- Stand the artichokes upright in the casserole so the steam penetrates evenly from the base up.
- Test doneness by piercing the base with a fork. The lower leaves should pull away easily when the artichoke is cooked through.
- Serve the mustard sauce warm or at room temperature. Both work, but warm sauce clings to the leaves better.
Variations
- Swap the mustard sauce for a classic lemon butter if you want something richer and more traditional.
- Add a tablespoon of honey to the mustard sauce for a honey-mustard spin.
- Serve the hearts cold the next day, sliced over salad with the mustard sauce as a vinaigrette.
Ingredients
Directions
Wash artichokes carefully and drain. Slice off upper tip of each artichoke with a sharp knife.
With kitchen shears, trim off the thorny ends of the leaves.
The stems should be cut off even with the base of the artichoke.
Combine water, vinegar and pickling spices in a deep, 3-quart, Heat, uncovered, in Microwave Oven 5 minutes or until mixture Place artichokes upright in casserole. Heat, covered, in Microwave Oven 12 to 15 minutes. Cook until bases are tender when pierced with a fork and lower Set aside. In a small bowl combine remaining ingredients. If desired, heat mustard sauce, uncovered, in Microwave Oven Dip leaves into mustard sauce. Tip: If desired, the leaves may be removed and arranged on a platter before serving. The fuzzy choke should be removed and the heart of the artichoke cut for serving.
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