Steamed Artichokes With Harissa Mayonnaise Dipping Sauce
Serves: 3
Lacy Volkman
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
For the artichokes: Fill a pot (large enough to hold both the artichokes) with 2 inches of water
2
Add salt to taste and the parsley sprigs and lemon slices if using
3
Trim each artichoke by holding it firmly on its side and slicing off the top 1/2 inch or so, then cutting off the stem close to the base
4
Remove the smaller tough leaves around the base of the artichoke
5
Rinse the artichoke, separating the leaves as you do this
6
If you wish, you can cut off the tips of each leaf with scissors
7
Put the artichokes in the pot (the stem ends can be up or down, it doesn't matter), cover the pot and bring the water to a simmer over high heat
8
Reduce the heat to medium and continue to simmer until a knife slides easily into the base of an artichoke or a leaf comes out very easily when pulled, 25 to 40 minutes
9
Make sure the water doesn't evaporate; check after about 20 minutes and add more if needed
10
For the dipping sauce: Meanwhile, in a small bowl, blend together the mayonnaise, parsley, lemon juice and harissa
11
Season with salt and pepper
12
Serve the artichokes stem-side down on plates, making sure there is room on the plates to discard the leaves (or place a communal bowl in the middle of the table for people to toss in used leaves)
13
Serve the sauce in tiny bowls on the side