4 large to medium artichokes
4 cloves garlic, minced
2 lemons, cut in wedges
¼ tsp. sugar
¼ salt
Lemon Sauce Dip:
3 stalks scallion, thinly sliced
3 cloves garlic, minced
¼ cup lemon juice
4 Tbsps. brown rice vinegar (white will do)
½ cup olive oil
1 tsp. dried basil
1 tsp. thyme
2 Tbsps. Dijon mustard
salt and pepper to taste
Method:
1. Soak artichokes in water for about 10 minutes to remove any bugs (just in case). Using a sharp knife cut an inch from the top and remove the base of the stem. Remove any tough outer leaves, and snip the tip end of each leaf evenly. Rub each end of the leaves with lemon wedges.
2. In a large stainless steel pot, add the artichokes, half of the lemon wedges, sugar, salt and garlic. Add water to completely cover the artichokes. Cover and bring to a fast boil, reduce heat to simmer for about 30-35 minutes until tender. Turn off heat, drain artichokes upside-down to remove excess water. Refrigerate for about 30 minutes (or serve it warm).
3. In a medium sized bowl, add all of dipping ingredients and whisk well to incorporate. Season to taste. Serve artichokes on a large platter with lemon wedges and sauce in separate smaller bowls.
Notes: Artichokes will discolor if cooked in a cast iron or an aluminum pot. Another good idea is to include lots of napkins or place little bowls of water to wash your hands.
