Boiled Artichokes, Improved

The first time we posted about boiled artichokes, we were (very) new to blogging, (very) new to food-photography, and concerned about getting fat…so we dipped the leaves into olive oil. Bor-ING. This is much more lovely, tasty, and yes, unhealthy. So good.

2 large beautiful artichokes (above) and 2 delicious dipping options (below)

Mustard-Worcestershire dipping sauce: combine the following ingredients using a whisk. Dip, and enjoy.

  • 1 lemon, juiced
  • 1 teaspoon olive oil
  • 3/4 cup mayonnaise
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Tabasco sauce (to taste)

Second “dip” = melted butter with garlic and herbs. Melt the butter in a saucepan, add the other ingredients, stir, and enjoy.

  • 1/2 stick butter
  • 1 teaspoon herbs (just use your favorite – we used an italian herb blend)
  • 1 clove garlic, minced

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