Artichokes with Chimichurri

When looking for a perfect accompaniment to artichokes (besides butter), look straight to chimichurri sauce. This tangy, garlicy, herbed Argentinian sauce is usually saved for meat dishes, but is also excellent with artichokes.

INSTRUCTIONS

Trim off and discard the small tough outer leaves of each artichoke and the tips of the leaves. Cut off the top quarter of each artichoke. Cut the lemon in half and rub it onto each artichoke top, so they don’t brown. Trim the bottom and sides of the stem, using a vegetable peeler.  Scoop out the choke (the hairy part) with a melon baller or spoon.

Fit a large pot with a steamer basket and fill it with about 2 inches of water. Bring to a simmer. Add the artichokes, open side up; cover pot. Steam until tender, about 30-35 minutes. The leaves should pull off easily and the heart should feel tender when pierced. Drain well.

Meanwhile, in a food processor or blender, pulse the parsley, cilantro, oregano, garlic, lemon juice, zest, vinegar, salt, pepper and paprika until finely chopped. Slowly drizzle in the olive oil until well incorporated.  

Place the artichokes in serving dishes and spoon the chimichurri onto each artichoke.

If you have any leftover chimichurri sauce, store it in a sealable jar for up to 1 month in the refrigerator. If the olive oil thickens up, just allow the chimichurri to come to room temperature before using again.

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