Steamed Artichokes with Mustard Dressing

Steamed artichokes are easier to do than you think and are perfect with this simple mustard dressing.

INSTRUCTIONS

Fill a medium bowl with water and ice. Cut the lemon in half and squeeze the lemon juice into the bowl, then place the two halves into the bowl. Set aside.

Trim off and discard the small tough outer leaves of each artichoke. Cut them in half, and cut off the top quarter of each artichoke. Rub the lemon halves onto each artichoke half, so they don’t brown. Trim the bottom and sides of the stem, using a vegetable peeler.  Scoop out the choke with a melon baller or spoon and add the artichoke halves and lemon into the ice-water bath.

In a large saucepan, pour in 2 inches of water and lemon halves (from the ice bath) and bring to a simmer. Add the artichokes, open side up; cover saucepan. Steam until tender, about 25 minutes. Leaves should pull off easily and the heart should feel tender when pierced. Drain well. Cool to room temperature.

Meanwhile, in a sauté pan, heat the oil over medium-low heat. Add the shallots, carrots and celery, and cook until vegetables are soft and fragrant, about 4 minutes.  Add in the garlic, thyme, salt and pepper, cook another minute or so. Stir in the mustard and vinegar. Arrange the artichokes on a serving platter. Spoon the hot mustard dressing into the cavity of each artichoke. Serve immediately.

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