In my pre-vegan life, I loved steamed artichokes dipped in butter and mayo. We can still enjoy artichokes that way because of fantastic products like "Earth Balance Buttery Spread" and "Vegenaise." But, give this recipe a try. So easy, great for guests, and you can make it a day ahead.
Whack off the bottom stem of the artichoke. Cut off the top, leafy part with a big knife. Trim off the points of each leaf with scissors. Rinse the artichoke well and then stand it up in a sauce pan. Run water over it until you have about an inch of water in the pan. Put a lid on the pan and bring to a boil. Turn the temp down a little so that it is a very soft boil. Steam the artichoke like this for 50 minutes. It's done when you can poke the stem very easily with a fork. Turn the artichoke upside down to drain for a couple minutes.
Put the artichoke in a bowl just big enough to hold it. Pour your favorite vegan vinaigrette all over it and in the leaves. Cover with wrap and refrigerate. It can marinate like this for an hour or a day.
I pull the artichoke out of the refrigerator a little ahead of time so that it gets up to room temperature. It's delicious and doesn't need any butter or mayo.
In this picture, you can see little sesame seeds because I used an asian-style vinaigrette. And, it was good!
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