Serve up some artichokes with these delicious dipping sauces

Springtime means artichokes! If you cut them in half, you can prepare them in as little as 20 minutes.

Prep:
Wash artichokes.Remove the pointed ends by cutting off about ¼ inch with kitchen shears. Cut ¼ inch of the stem end of the artichoke off. On a cutting board, hold the artichoke with the stem facing up and cut through the entire artichoke with a large knife. Using a spoon scoop out the “choke” (fuzzy-looking part) and any sharp purple-ish petals. Set each half in a bowl of water with some lemon juice until you are ready to steam them. Steam artichokes in a steamer basket by bringing the water to a boil, cover and reduce heat to low. Steam artichokes for 15-20 minutes until they are easily pierced at the stem end with a fork.

Eat:
Peel off a petal, dip it in sauce and scrape the inside of the petal with your teeth. Once scraped, discard the petal.

Here are some great artichoke dipping sauces:

Pesto Mayonnaise
• ½ cup Mayonnaise
• 1-2 Tbsp. store-bought pesto
Whisk together mayonnaise and pesto.

Lemon Garlic Herb Butter
• ½ cup butter
• 1 clove garlic
• 1 tsp. lemon zest
Melt butter and add garlic and lemon zest.

Herb Mayonnaise
• ½ cup mayonnaise
• 1 tsp. parsley
• 1 tsp. green onions
• 1 tsp. fresh tarragon
Finely chop parsley, green onions, and tarragon. Mix herbs with mayonnaise.


About the Author:

Cheryl Tallman is the co-founder of Fresh Baby, creators of the award-winning So Easy Baby Food Kit, and author of the So Easy Baby Food Basics: Homemade Baby Food in Less Than 30 Minutes Per Week and So Easy Toddler Food: Survival Tips and Simple Recipes for the Toddler Years. Visit Cheryl online at www.FreshBaby.com for more delicious tips.

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