Source:

susanm

Serves/Makes:1 per person

Ingredients

• 1 artichoke per person
• chopped onion
• salt
• white wine
• melted butter or mayonnaise or Miracle Whip or mustard

Preparation

• Rinse artichokes well and drain.
• No need to cut off points as they will soften with cooking.
• Place steamer inset or rack in bottom of large pot and add 2 to 3 inches of water.
• Place artichokes upright in pan.
• Sprinkle with chopped onion and add a half cup or so of dry white wine to the water in bottom of pan.
• Cover pot and steam on medium heat until leaves pull out easily by hand (or with tongs!).
• Be careful not to let the pot boil dry or you will have smoked artichokes.
• Traditionally you can dip the wide end of the leaves in melted butter and scrape off the pulp with your teeth.
• You may prefer to dip them in mayonnaise, Miracle Whip, mustard or a mustard/mayo mix.
• When the leaves are gone, scrape off the fuzzy stuff on the top of the heart.
• Trim the bottom of the stem.
• Dip the heart in your sauce of choice.
• May be served warm or chilled, as an appetizer or side dish.
• Center may be hollowed out from top and filled with a nice seafood salad.

Comments