There are a LOT of variations on suitable dips for artichokes, and this one is a variation on the one my mother used to make. I like the tang of horseradish root, but try Tobasco or Sriracha if a more straightforward bite suits you.
2 slices of yellow onion, diced small
1 TBLSP capers, chopped, if you like
1 inch of fresh horseradish root, grated (substitute several shakes of Tobasco Sauce, if you prefer)
Garlic powder, to taste
A pinch of dried oregano
A pinch of dried basil
Salt and pepper to taste
Juice of ½ lemon
½ cup vegan mayonnaise
- Cut the artichoke in half, or, if it’s huge, in quarters. Put it into a steamer in the bottom of a covered pot that’s half-filled with water. Bring to a boil. It should be done in 30 minutes to an hour, depending on how sturdy your artichoke is. Watch that the water doesn’t boil away!
- You know it’s done when you pull off a leaf, it comes away easily, and you can easily scrape the “meat” off with your front teeth.
Tra-la-la. While you’re waiting, make the dipping sauce.
- Put all the ingredients for the dip into a small bowl and stir enthusiastically. Let it rest in the refrigerator until the artichoke is finished.
DON’T eat the hairy innermost part. It’s unpleasant to chew, but it will also do bad things in your tummy. The stem and the little cup that forms around the hairy part is the best of it though, so don’t get all hasty or frustrated with how much work it is to eat an actual thistle or you won’t really know what all the fuss is about.
Also, this particular vegetable is good for your liver, if you’re into treating your liver nicely.