Dana Slatkin

Roman Artichokes with Lemon-Caper Dipping Sauce

Roman Artichokes with Lemon-Caper Dipping Sauce

Roman Artichokes with Lemon-Caper Dipping Sauce

One of my favorite ways to enjoy artichokes is to dip and slurp them simultaneously. This recipe was inspired by a summer visit to one of Aspen’s great outdoor restaurants, D19, which sadly will be reincarnated as another restaurant in the fall. Braising an artichoke combines sautéing and poaching in an aromatic broth, drawing out its subtle flavors while keeping it moist. Succulent and savory, the leaves practically melt in your mouth, especially when dipped into this lemony sauce.

Though many chefs will pare the artichokes down to their cores, I hate to waste all those delicious leaves and lose an opportunity to eat with my hands. The thing that usually dissuades cooks from coming near an artichoke is all the trimming required. Attempting to tame those spiky leaves and hairy chokes can be a little dodgy with bare hands. So I always don a pair of rubber gloves before preparing these. If you prefer, leave the choke-scooping until after the artichokes have been cooked, as I recently discovered they remove much easier that way!

Since I always have a bottle of leftover champagne in the fridge, I tried it in place of the Pinot Grigio and the results were equally delicious. Fill the warm centers of the artichokes with a little dip, or serve it in a decorative dish on the side. And don’t forget a soup spoon and some good crusty bread to mop up the heavenly broth.

What to do with the leftover artichokes? Don’t toss them! Save the artichokes and broth to put in a salad, risotto, pasta, or braised fish dish. Check out Tom Colicchio’s great ideas at Eat, Drink or Die. For some creative inspiration using artichokes as table decoration, go to 90210-Style: Summer Entertaining.

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Comments

  1. Jimmy Salamacha says:

    nice. Thanks

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