Artichoke Dipping Sauce

by Yu Ming O'Neil

Artichoke Dipping Sauce

Did you know artichokes come into season in spring? At Sparkle HQ, a simple yet delicious pleasure is steaming a whole artichoke, peeling the layers off, dipping them into a great sauce, and nibbling on the soft, tasty flesh.

We often just come across canned artichoke hearts in salads, gratins, and pasta dishes, but give this super easy appetizer a go when you next throw a lunch or dinner party at home.

 

Directions:

Trim the artichoke leaves, open them up a little so the steam can get inside more easily, and cut off the stem, leaving about one-inch. Slice off an inch off the tip of the artichoke.

Place the artichoke in a steaming basket or a small bowl in a larger pot with some water (an inch should be enough). Drop a peeled garlic clove, a slice of lemon, and a couple of bay leaves in the water that will infuse the artichoke with a wonderful aroma.

Steam for 30-40 minutes or until the leaves can be easily plucked off.

 

Dipping sauce recipe:

  • 1 tablespoon of mayonnaise
  • 1 tablespoon of fresh lemon juice
  • 1 teaspoon of white wine vinegar
  • ½ teaspoon honey mustard
  • Pinch of sea salt
  • Pinch of black pepper
  • 2-4 sprigs of cilantro
  • 1 scoop of Sparkle Skin Boost with Verisol®

 

Tip: After nibbling on the fleshy ends of the leaves, you should remove the fuzzy covering the heart. The remaining bottom and the stem are absolutely delicious!

 




Yu Ming O'Neil
Yu Ming O'Neil

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