Artichokes and avocados are two of the first things that come to mind when I think of California cuisine. Our garden is full of beautiful artichokes right now, and I’m thrilled to be eating and cooking them. I think people are sometimes intimidated by the preparation of artichokes, but with a little time and prep-work the final product is worth the effort.
I have always enjoyed artichokes ever since the 3rd grade when my mom returned home from a trip to California with a basket full. She steamed them up and served them with lemon mayonnaise; I thought they were so new and exciting that I took them to school the next day for show & tell. Even though I was I excited, the artichokes got mixed reviews from my classmates in North Carolina.
Artichokes are typically served with mayonnaise, lemon-butter or aioli, but I like to serve artichokes with Green Goddess dressing. We make a traditional Green Goddess dressing, but also like to add avocado to bring richness and depth of color to the dressing. Avocados aren’t just for guacamole, they are a great addition to salads or excellent for puréeing in sauces and dressings.
For this recipe you’ll need to clean the artichokes before you begin cooking. Like I said, it’s really not that hard. There’s a great step-by-step tutorial at Italian Food Forever that’ll have you enjoying them in no time.
Artichokes with Green Goddess Dressing
Serve with Kendall-Jackson Vintner’s Reserve Chardonnay
For the artichokes:
- 1 cup olive oil
- 1 onion, large dice
- 6 garlic cloves
- 1 carrot, sliced
- 3 dozen small artichokes, cleaned & halved
- 1 cup white wine, such as Vintner’s Reserve Chardonnay
- 2 quarts water
- 1 lemon
- 12 peppercorns
- 6 thyme sprigs
- 3 bay leaves
- 1/8 cup kosher salt
- In a large pot, add oil and heat for 1 minute over medium-high heat.
- Add the onion, garlic and carrot. Cook until soft, approximately 5 minutes.
- Add artichokes and cook for 1 minute. Add remaining ingredients and simmer on low for 1 hour or until tender. Strain the liquid into a bowl over an ice bath, add the artichokes to the liquid and allow to cool.
For the Green Goddess dressing (yields 3 cups):
- ¼ cup Chardonnay verjus
- 1 garlic clove
- 1 shallot
- 5 anchovy filets
- 1 cup parsley leaves
- ¼ cup tarragon leaves
- ¼ cup dill leaves
- ¼ cup chives, chopped
- ½ cup basil leaves
- 1 scallion, white and green parts chopped
- ¾ cup mayonnaise
- ½ cup Greek style yogurt
- ½ avocado flesh
- Kosher salt
- Freshly ground black pepper
- In a blender, combine all of the ingredients and puree until smooth. Salt and pepper to taste.