Party Artichokes

One of my favorite treats from childhood was eating artichokes. I bought a few on sale last week and was searching for a twist to the traditional lemon-butter. There are endless possibilities, here. (Who'd have thought artichokes would have their own website.)

4 Large California Artichokes(or an equal number to the people you are serving) Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.) Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain.

(This part is optional, I eat mine warm.) Cool completely; cover and refrigerate to chill. Makes 4 artichokes.

DIPS

HONEY MUSTARD DIP
¼
cup prepared mustard
2
tablespoons cider vinegar
2
tablespoons soy sauce
2
tablespoons honey
Combine all ingredients; mix well. Makes about 3/4 cup

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CREAMY THAI DIP
¼
cup creamy peanut butter
¼
cup firmly packed brown sugar
2
tablespoons cider vinegar
2
tablespoons soy sauce
1
teaspoon sesame oil
1/8
teaspoon ground ginger
Combine all ingredients; mix well. Makes ¾ cup.Variation: For "Oriental Dip," omit peanut butter.

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HERBED MAYONNAISE
1
cup mayonnaise
1
teaspoon each chopped parsley and chives (or green onions, green part only)
¼
teaspoon chopped tarragon
Mix all ingredients well