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2-4 whole Artichokes
1) Two suggestions for cooking
A) Trim stem from the bottom, flush with the leaves. Remove the outer, older leaves, snapping them at the base. With a serrated knife, cut about one inch from the top of the artichoke. Discard those trimmings. If any of the leaves still have sharp points, cut them off with scissors. Rub all cuts with lemon juice to prevent discoloration. Rinse each trimmed artichoke in clear water, retaining some water in the cup of the plant. Place in your cookware, (the size of the pot determined by the number and size of the plants). The pot should be as full as possible without being overcrowded and the lid must fit completely in place. Using your dome lid will give you the added room you will need. Cook on medium heat, with the vapor valve open, until vapor escapes (about 2 min.). Close the valve and turn to low; cook for a total of about 20-30 minutes. Look to see if the plants are a consistent "cooked" color. If not, replace lid and continue to cook an additional 5 minutes. If you smell the artichoke, you probably have the heat too high.
B) Prepare as above and place in ricer/steam basket and nest in larger pan with properly fitting lid. Add enough water to cover the bottom but not the basket. Rinse artichokes in clear water, tipping most of the water from the plants. Cook over medium heat, with the vapor valve open, until vapor escapes. Close the valve and turn to low; cook for a total of 20-30 minutes. Test for consistent "cooked" color. If not, replace lid and continue to cook an additional 5 minutes. Add ½ cup additional water to lower pan if no water remains in the lower pan; replace lid and continue to cook as directed. A dry pan means you used too high a heat. Turn your heat lower.
2) Make your choice of dipping sauce or make them all and call it a dipping party.
3) Yogurt Mustard Dip: Combine ½ cup plain nonfat yogurt, 1 tsp. Dijon-style mustard, 1/8 tsp lemon pepper, 1 tsp. red wine vinegar, ¼ tsp onion powder.
4) Thai Peanut Dip: Combine: ¼ cup peanut butter, ¼ cup brown sugar, Tbsp cider vinegar, 2 Tbs low sodium soy sauce, 1 tsp. sesame oil and 1/8 tsp. ground ginger.
5) Honey Mustard Dip: Combine ¼ cup prepared mustard, 2 Tbls. cider vinegar, 2 Tbls. low sodium soy sauce and 2 Tbls. honey.
6) Enjoy!
Cooking Tips
*If you have a problem with the artichokes burning, place a folded damp paper towel in the bottom of the pan. Place the artichokes on top of the towel. This will add a little extra moisture to the pan.
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