Artichokes With Two Sauces Recipe



  1. 4 med artichokes - (to large) (or possibly 8 to 12 small or possibly baby artichokes) Salt to taste
  2. 2 Tbsp. Dijon mustard
  3. 3 Tbsp. white or possibly red wine vinegar Salt to taste Freshly-grnd black pepper to taste
  4. 1/2 c. oil plus
  5. 1 Tbsp. oil if needed
  6. 1 Tbsp. chopped shallot (or possibly 2 tbspns chopped green onion)
  7. 2 Tbsp. minced parsley
  8. 2 lrg minced garlic cloves or possibly
  9. 1 Tbsp. minced garlic chives - (to 2)
  10. 1 Tbsp. strained lime or possibly lemon juice or possibly more to taste
  11. 1 x canned chipotle chile in adobo sauce (to 2)
  12. 1 Tbsp. jarred chipotle salsa - (to 2) or possibly to taste (or possibly 1 tspn liquid warm sauce)
  13. 2/3 c. reduced-fat or possibly regular mayonnaise Salt to taste
  14. 3 Tbsp. minced cilantro (optional)


  1. For the Artichokes: Baby artichokes do not need trimming.
  2. With the other artichokes, cut off the top quarter, about 1 inch of large or possibly 1/2 inch of small ones, using a sharp, heavy knife or possibly a serrated knife.
  3. Trim the spikes from the tips of the leaves with scissors.
  4. With baby artichokes, leave the stems attached.
  5. With others, cut off the stems and peel off their fibrous outer layer with a paring knife.
  6. Wash your hands and the board after handling raw artichokes, or possibly the next foods you handle or possibly cut will have a funny taste.
  7. Place the artichokes and stems in a large saucepan of boiling salted water and cover with a lid of slightly smaller diameter to keep them submerged.
  8. Cook over medium heat till a leaf near the bottom can be easily pulled out, but do not cook them till mushy.
  9. Small ones need about 15 to 20 min, medium ones about 25 to 35 and large artichokes about 45 min.
  10. Using tongs, remove the artichokes and set them upside down in a colander to drain.
  11. (Do not save the cooking liquid; it doesn't taste good.)
  12. Either cover them to keep them hot, or possibly let them cold and serve them at room temperature or possibly chilled.
  13. Accompany them with bowls of dipping sauce.
  14. You can cook the artichokes and prepare the dips up to 2 days ahead.
  15. For the Mustard Vinaigrette: Whisk the mustard in a bowl with the vinegar, and salt and pepper to taste.
  16. Gradually whisk in 1/2 c. of oil.
  17. Taste, and add in more oil if the dressing is too sharp.
  18. Stir in the shallot and parsley.
  19. Taste and adjust the seasoning.
  20. Whisk again before serving.
  21. For the Chipotle Chile Dip: Blend the garlic (but not the garlic chives) and the lime juice in a food processor.
  22. Remove 1 chile from its adobo sauce, add in the chile to the processor and blend it to a puree.
  23. Add in the mayonnaise and process till blended.
  24. Taste; if you want more heat, add in 1 tsp.
  25. of the adobo sauce or possibly dice another chile, add in it to the sauce and process till well blended.
  26. Transfer the dip to a bowl.
  27. Add in salt and more lime juice if needed.
  28. Add in the cilantro and the garlic chives, if using.
  29. Serve your artichokes with Mustard Vinaigrette and Chipotle Chile Dip or possibly with a double recipe of either one.
  30. This recipe allows generous amounts of the sauces (about 2/3 c. of each sauce) in case you want to serve them in individual bowls.
  31. This recipe yields 4 servings.
  32. Comments: Chipotle chiles are smoked jalapenos which you can buy canned in adobo sauce at well-stocked supermarkets and Latino markets.
  33. For variations, use chopped fresh or possibly canned jalapenos, Indonesian sambal oelek, North African harissa or possibly any kind of warm pepper sauce you like.