Dippity-Do

There is nothing like freshly boiled or steamed artichoke leaves dipped into a yummy sauce.  These are some of our favorites.

Artichoke Preparation

Slice about 1 inch of the artichoke tops off crosswise.  Trim stem to 1 inch or less, cut off thorns and discard lower leaves.  Rinse under cold running water.  In a deep saucepan or pot, stand the artichokes in 3 inches of water.  Bring water to a boil.  Cover and simmer 25 to 40 minutes, or until a leaf near the center pulls out easily. 

Herbed Butter Sauce

1-½ cups dry white wine
1/3 cup minced shallots
1 T lemon juice
1 tsp crushed oregano
3 T butter, chilled
1 T minced parsley

Heat wine and shallots over medium heat until mixture is reduced to ¾ cup. Add lemon juice and oregano.  Cool slightly; return pan to low heart.  Slowly add butter in small amounts, stirring constantly until sauce thickens.  Garnish with parsley.  Serve warm.  Makes about 1 cup.

Blue Cheese Sauce

1 package (8 ounces) cream cheese, softened
¼ cup sour cream
2 T crumbled blue cheese
½ tsp. Worcestershire sauce
1/8 tsp. dry mustard

In a saucepan, stir together all ingredients.  Over low heat, stir constantly until blended.  Serve warm.  Makes 1 1/4 cups.

Oriental Dipping sauce

¼ cup firmly packed brown sugar
2 T cider vinegar
2 T soy sauce
1 tsp. sesame oil
1/8 tsp. ground ginger

Combine all ingredients; mix well.  Makes about ½ cup.
For a Creamy Thai Sauce:  blend ¼ cup creamy peanut butter with the above prepared sauce; mix thoroughly.  Makes about 3/4 cup.

The above recipes are taken from The California Artichoke Cookbook by the California Artichoke Advisory Board. For more information on artichoke preparation and recipes please visit the California Artichoke Advisory Board on the web at: www.artichokes.org