Artichoke Dipping Sauce

by Yu Ming O'Neil

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!

 

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