I cook these differently that some others do.
I grow them Organically in my Garden, so have had lots of practice cooking them. I have stuffed them, Baked them, Oven roasted them, Steamed them Pressure cooked them etc, so, this is just one way to cook them
Serve with Garlic Butter, Hollandaise Sauce in this recipe Sous Vide Eggs Benedict IP or Immersion Circulator or even Mock Hollandaise Sauce (Recipe below). Another delicious dipping Sauce is just Sriracha Sauce and Mayo, mixed to taste.
Artichokes.
Garlic minced.
Johnnies Seasoning Salt or Equivelent. Slap ya Mama is great for some kick.
Evoo.
Lemon.
2 Bay leafs
FOR THE SAUCE …Mock Holindaise:
Depending on how many Artichokes you are serving you may want to double.
Mayonaise (about 1 c).
Garlic (1 clove or a few shakes of powder).
Butter 2 Tbsp.
2 -3 tsp Costco’s Better than Bullion Chicken
2-3 Tbsp very hot water
Instructions:
Pour recommended water into the pot, add a little of your seasoning salt to the water, add a squirt of lemon juice, and the Bay leaves. Put the Trivet or use a lotus steamer or bamboo steamer in the pot. More fit if you just use the trivet or lotus steamer.
Clip points of the Artichokes. Cut them in half lengthwise top to bottom. Remove the choke with a spoon. (The fuzzy center) Discard the choke.
Drizzle the Insides of the Artichokes with Evoo, and then Lemon Juice. Sprinkle with your Seasoning Salt and then sprinkle with the minced Garlic.
Carefully arrange the Artichokes on their sides with the cavity facing up, onto the trivet or steamer. Stagger and layer the Artichokes in the pot.
Put the Lid on and set the vent to sealing. Set the Time to 12 min and when the Artichokes are done, allow 5 min NPR.
While the Artichokes cook, prepare your dipping sauce.
Instructions for the Mock Hollandaise Sauce.
DO NOT MICROWAVE this Sauce because it will Break the Sauce.
Use two containers for this, one for the sauce and one for the hot water to set the sauce in to keep warm.
In a cup or mug or container that can go into another bowl, Preheat the mug with really hot tap water, and then add the 1 Tbsp of Better than Bullion along with the 2 Tbsp of Very Hot water to melt the bullion as best as you can, add the mayonnaise to this and then the melted Butter. Mix well and taste.. Add a little more hot water if you want a thinner Sauce. Set mixture into a second bowl full of Hot water to keep warm.
