Like asparagus [1], artichoke is a vegetable that is best eaten fresh and alone during springtime. Sure canned artichokes are one of my pantry staples, but there is nothing like pulling the petals off of a warmed artichoke and scraping the flesh off into your mouth. This flower like veggie is an ideal side with grilled meats and roasted poultry. Pair them with a delicious basil mayonnaise dipping sauce to add a touch of elegance to a simple side (I LOVE this sauce and if there is leftovers use it on sandwiches and in salads). Unless you get a hold of jumbo size, serve one artichoke per person. Make it now,

Artichokes With Basil Mayonnaise [2]
From Bon Appetit [3] magazine

1 cup mayonnaise
1/4 cup chopped fresh basil
1 tablespoon fresh lemon juice
1 garlic clove, minced
6 10-ounce artichokes, tips of leaves trimmed

1. Mix first 4 ingredients in medium bowl. Season with salt and pepper.
2. Cook artichokes, covered, in large pot of boiling salted water until tender when pierced with knife, about 45 minutes.
3. Drain well. (Basil mayonnaise and artichokes can be prepared 1 day ahead. Cover separately and refrigerate.)
4. Serve artichokes warm, at room temperature or chilled with basil mayonnaise.

Serves 6.

Print recipe with images [3] | without images [3]