Homegrown Organic Artichokes

Imagine being able to walk a few steps to your garden, picking your veggies and cooking them all in a few minutes.  Doesn't get any better or fresher, does it?  My husband and I love to grow lots of our own fresh veggies.  When I say my husband and I, I really mean mostly my husband.  He is the gardening expert.  He serves on the board of the Santa Barbara Botanical Garden and also our "his" garden was featured in the Wall Street Journal, so I let him do his magical gardening magic while I relish in all the homegrown glory! 

Most organic and home fresh produce tends to be slightly smaller but the taste is beyond any produce you can find at the local grocery store.  If you have the time, space and availability I definitely recommend growing your own garden.  It does take some expertise but if you have the time to read about preparing your soil, planting, fertilizing and harvesting you are on your way to beautiful fresh organic veggies!

We are huge artichoke eaters in this household the average mayonnaise dipping sauce (which I do love) can be rather heavy and calorie filled.  I really wanted an everyday sauce that could cut on the calories and fat and created this light and flavorful dipping sauce.  

(Serves 2 people)

1-2 Organic artichokes (if they are homegrown I recommend using 2-3)
2 bay leafs
1/4 cup garlic olive oil plus 1 tablespoon 
3 tablespoons dijon mustard
1/2 small shallot, minced
1/4 squeezed lemon plus 1/2 lemon for artichoke steaming water
2 cloves garlic, minced plus 1 garlic clove for steaming artichoke
2 tablespoons white wine
1 tablespoon aged balsamic vinegar (sweet, thick and syrup like) plus more for drizzling 
A pinch of fresh ground black pepper


Clean and prepare the artichokes.  Cut off the little thorns on the end of the leaves and slice about 3/4 inch off the top.

Fill a large pot of water with about 2-inches of water, a clove of garlic, a bay leaf and 1/2 a squeezed lemon.  Insert a steaming basket.  Steam the artichokes, covered,  for about 25-40 minutes (depending on the artichoke size), or until the leaves pull off easily.  

While the artichokes are steaming, combine all the ingredients except for the 1 tablespoon of olive oil.  Mix until well incorporated.  Drizzle the top with aged balsamic.

Pre-heat the grill to medium. 

Once the artichokes are done split each one in half and scoop out the the "choke" (the fuzzy inedible part.)  Place the artichoke cut side-up on the grill for about 2 -5 minutes flip over and grill for another 2-5 minutes.

Serve on a platter with the dijon balsamic sauce. 

Recipe adapted from Epicurean Mom


  1. Thanks for posting an artichoke sauce Katie!! I was just saying to myself the other night while eating an enormous artichoke from whole foods "why I wonder if that amazing Katie has a great artichoke dipping sauce?" - and presto! Here it is!! Artichoke eating must run in our family :D I can't wait to try this sauce out. Probably also a lot healthier than opening up the jar of balsamic vinegarette salad dressing (which tastes good too...); I'd love to see a photo of the artichokes on the plant or tree or bush or however they actually grow out of curiosity ;)

  2. I love artichoke but never had any ideas of how to eat it but the old school way of dipping in mayo lol. Thanks katie I'm definitely gonna try this recipe but twice the amount we got lots of kiddos :)

  3. Oh your garden sounds d r e a m y! Lovely artichokes...we should be getting them at the markets any day now!!

  4. What a wonderful veggie to pluck out of the earth and onto your plate! These must have tasted divine. I can't wait to have my own garden once my husband and I move into our first house next week. Hopefully then I'll be able to grow vegetables just as beautiful! Thanks for sharing. :)

  5. These roasted artichokes look so incredibly delicious. You have inspired me to plant my own vegetable garden next year. Then I can eat more organic veggies too.

  6. I've never actually seen artichokes growing in a garden. Your post has inspired me to research growing them further. We're hosting an online seasonal potluck and March is artichoke month. If you'd like to link up your recipe, we'd love to have you http://bit.ly/zRfNjo


Related Posts Plugin for WordPress, Blogger...

© Epicurean Mom. All Rights Reserved. | Blog Design By Penny Lane Designs