This is a dish that takes you straight to a French bistro. I love it because we cook the artichokes whole and eat the whole thing! While the recipe calls for a steaming method, you can easily submerge them in a large pot of boiling, lightly salted water and cook until tender. When I was living in Paris, a glass of cheap, dry white wine with a few ice cubes and this artichoke with the spicy dipping sauce made for a classic bistro appetizer moment. Pull off the leaves, dunk in the sauce and enjoy. Scoop the fuzzy “hay” off the top of the artichoke to find the heart in the center—the best part! Don’t like spicy? Simply make the sauce without the hot sauce or pepper flakes.
| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 large artichokes
- 6 tablespoons mayonnaise
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons capers, coarsely chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon plus 2 teaspoons hot sauce
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh chives
Instructions
- Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked.
- In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom.
- In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives.
- Serve the artichokes with the dipping sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 326 |
| Total Fat | 27 g |
| Saturated Fat | 4 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 9 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 8 mg |
| Sodium | 623 mg |
Reviews
Sorry, I’m a California native, and Artichokes are best steamed with lemon in the water. Also when I prepare them, I cut the tops off as well as trimming the tops of each leaf before cooking. The tops of each leaf has a little thorn that can hurt if you grab it. I personally think the artichoke looks fancier this way. As far as a dipping sauce, that’s a personal choice. Mayo, butter, or other variations. I may try Alex’s without capers and see if I like it.
I serve this when we have appetizer night. I’ve lost track of how often I’ve made it. Very good.
My mom used to serve us steamed artichokes with a side of olive oil and vinegar. This sauce is amazing! Having it with grilled shrimp tonight.
This was wonderful…I did add some fresh squeezed lemon…took note of previous review and I’m serving the leftover sauce over grilled shrimp tomorrow night!
The sauce was delicious and the family wants it over and over with artichokes! Love anything Alex recommends!
great dipping sauce!
Wow that was good!
This is the best artichoke dipping sauce I’ve ever tasted. Plus, the presentation of the artichoke as she shows it is dramatic and fun when having guests.
Love this recipe
Wondering about the lack of lemon? Otherwise delicious and easy! My husband need a gluten-free diet and has missed artichokes. This was perfect for him.