This Dip for Artichokes is an easy breezy lime, basil and butter sauce; it elevates each steamed Artichoke leaf to another level until its tender heart!

The way my dad showed me how to eat artichokes when I was a kid stays my favourite. I steam them, add a citrus-basil butter sauce to dip each leaf in, and then the “piece de consistency,” the delicious and tender heart. Splendide this Basil Lime Dip for Artichokes!

A Flower Veggie

Artichokes are flower buds cut out just before blooming; being one of the only few comestible flowers we eat along with zucchini flowers, broccoli and cauliflower. There are about 140 varieties, from small purple ones to big massive ones. In Spain, they grow all year long, although there are high seasons which are in spring and fall. You’ll see them in many restaurants, cut simply in half and cooked directly on the grill or fried.

How to Eat

Dip for Artichokes

For those who never tried this vegetable, remove each leaf and gently scratch off the meat from the bottom of the leaf with your teeth. In the end, when you reach the fur part, use a small spoon to take it out and dip that delicious tender heart in the dip for the Grande finale!

Repurposing Artichokes Leftovers

You can make a nice soup with it to recycle all the leftover leaves and the tails. Add all the leftovers to a big pot, add water to cover, cook for 20 minutes, blend with an immersion blender and pass through a sieve, and reduce it with aromatics like thyme. Add maybe a little cream, broth of your choice and voilà! This soup is an excellent way to recycle your artichoke’s leftovers.

History

Those vegetables are not so innocent; they are a big part of many stories throughout history… starting with an Aegean legend of the poor Cynara turned into an artichoke by Zeus after he discovered his “lovely goddess” acting too human… The Greeks and Romans considered artichokes to be a delicacy and an aphrodisiac, also a way to secure newborns to be boys… times are changing… The artichoke symbol is everywhere in history, even a popular ornament in architecture.

Health Benefits

artichoke with citrus basil butter sauce

Artichoke is an excellent source of fibre, antioxidants, Vitamin K, Potassium, Folate, Magnesium, etc., you name it! Plus, it’s one of those miracle veggies helping lower cholesterol, restore the gut, boost your immune system and more. If you want to know more, check out this link!

Other Artichoke Dishes

Basil Lime Dip for Artichokes

5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 people
Calories 190
This Basil Lime Dip for Artichokes is an easy breezy lime, basil and butter sauce; it elevates each steamed Artichoke leave to another level until its tender heart!

Equipment

  • Baie-Marie Steamer pot

Ingredients

  • 2 artichokes
  • 1 tsp salted butter

The Dip

  • 1 lime
  • 2 tbsp salted butter
  • 5 fresh basil leaves
  • black pepper

Instructions 

  • Cut the top of the artichoke with a knife, the stem off and the top of the leaves with scissors, slightly open the center and add the butter.
    2 artichokes
  • Steam the artichokes in a Bain-Marie for 25 to 35 minutes depending on the size (ready when the first leaves detach easily).
    2 artichokes, 1 tsp salted butter
  • In a small saucepan, melt the butter at medium-low heat (or in the microwave for 1 minute).
    2 tbsp salted butter
  • Add the lime, chopped basil leaves and pepper and mix until homogenous.
    1 lime, 5 fresh basil leaves, black pepper
Author: Marie Breton
Calories: 190kcal
Course: Aperitivo
Cuisine: Other
Keyword: artichokes, basil, butter, dip, lime, oyster sauce, steamed, vegetarian

Nutrition

Calories: 190kcal | Carbohydrates: 17g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 229mg | Potassium: 515mg | Fiber: 8g | Sugar: 2g | Vitamin A: 504IU | Vitamin C: 25mg | Calcium: 73mg | Iron: 2mg
Nutrition Facts
Basil Lime Dip for Artichokes
Amount per Serving
Calories
190
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
36
mg
12
%
Sodium
 
229
mg
10
%
Potassium
 
515
mg
15
%
Carbohydrates
 
17
g
6
%
Fiber
 
8
g
33
%
Sugar
 
2
g
2
%
Protein
 
5
g
10
%
Vitamin A
 
504
IU
10
%
Vitamin C
 
25
mg
30
%
Calcium
 
73
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
5 from 1 vote (1 rating without comment)

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