Artichokes With Two Sauces

Recipe Ingredients

		Artichokes
4		Artichokes - (to large) (medium) = (or 8 to 12 small or baby artichokes)
		Salt - to taste
		Mustard Vinaigrette
2 tablespoons	30ml	Dijon mustard
3 tablespoons	45ml	White or red wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Oil - plus
1 tablespoon	15ml	Oil - if needed
1 tablespoon	15ml	Minced shallot = (or 2 tbspns minced green onion)
2 tablespoons	30ml	Chopped parsley
		Chipotle Chile Dip
2		Chopped garlic cloves or (large)
1 tablespoon	15ml	Chopped garlic chives - (to 2)
1 tablespoon	15ml	Strained lime or lemon juice - or more to taste
1 can		Canned chipotle chile in adobo sauce - (to 2)
1 tablespoon	15ml	Jarred chipotle salsa - (to 2) - or to taste = (or 1 tspn liquid hot sauce)
2/3 cup	157ml	Reduced-fat or regular mayonnaise
		Salt - to taste
3 tablespoons	45ml	Chopped cilantro - (optional)

Recipe Instructions

For the Artichokes: Baby artichokes don't need trimming. With the other artichokes, cut off the top quarter, about 1 inch of large or 1/2 inch of small ones, using a sharp, heavy knife or a serrated knife. Trim the spikes from the tips of the leaves with scissors.

With baby artichokes, leave the stems attached. With others, cut off the stems and peel off their fibrous outer layer with a paring knife. Wash your hands and the board after handling raw artichokes, or the next foods you handle or cut will have a funny taste.

Place the artichokes and stems in a large saucepan of boiling salted water and cover with a lid of slightly smaller diameter to keep them submerged. Cook over medium heat until a leaf near the bottom can be easily pulled out, but don't cook them until mushy. Small ones need about 15 to 20 minutes, medium ones about 25 to 35 and large artichokes about 45 minutes.

Using tongs, remove the artichokes and set them upside down in a colander to drain. (Don't save the cooking liquid; it doesn't taste good.) Either cover them to keep them warm, or let them cool and serve them at room temperature or chilled. Accompany them with bowls of dipping sauce. You can cook the artichokes and prepare the dips up to 2 days ahead.

For the Mustard Vinaigrette: Whisk the mustard in a bowl with the vinegar, and salt and pepper to taste. Gradually whisk in 1/2 cup of oil. Taste, and add more oil if the dressing is too sharp. Stir in the shallot and parsley. Taste and adjust the seasoning. Whisk again before serving.

For the Chipotle Chile Dip: Blend the garlic (but not the garlic chives) and the lime juice in a food processor. Remove 1 chile from its adobo sauce, add the chile to the processor and blend it to a puree. Add the mayonnaise and process until blended. Taste; if you want more heat, add 1 teaspoon of the adobo sauce or dice another chile, add it to the sauce and process until well blended. Transfer the dip to a bowl. Add salt and more lime juice if needed. Add the cilantro and the garlic chives, if using.

Serve your artichokes with Mustard Vinaigrette and Chipotle Chile Dip or with a double recipe of either one. This recipe allows generous amounts of the sauces (about 2/3 cup of each sauce) in case you want to serve them in individual bowls.

Source:
"The Los Angeles Times, 03-20-2002"

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