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STEAMED ARTICHOKES WITH CURRY DIPPING SAUCE

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Serves: 2-3

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  • Vegetarian
What does this mean?

This recipe comes from sailing on a very large old America's Cup Racer. Years ago, after Newsboy would finish the Tuesday night wooden boat races, the boat's cocktail table would be assembled in the cockpit and these artichokes (and other goodies) would appear. I think they are a perfect, unique appetizer. Make the dipping sauce a day or two ahead - it tastes even better after being refrigerated a while.

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Ingredients

  • 3 large artichokes
  • fresh fresh tarragon
  • 1 cup mayonnaise
  • ½ cup Miracle Whip salad dressing
  • ½ teaspoon lemon juice
  • 2 teaspoons hot curry powder

Method

  1. Prepare the artichokes by cutting the stem to 1 inch, and cutting about an inch off the top end of the leaves. Cut the thorns off the remaining leaves. 
  2. Fill a large covered pot with 2-3 inches of water and add the fresh tarragon leaves. Place the artichokes in the water top side down. Cover the pot. Bring the water to a boil, and simmer the artichokes until tender, about 40 minutes, adding water as necessary. 
  3. Remove and drain the artichokes thoroughly, then chill. 
  4. Prepare the sauce by combining the mayonnaise, miracle whip, lemon juice and curry powder.
  5. Mix until smooth and refrigerate. 
  6. Serve with the chilled artichokes.

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