I never really thought about giving kids artichokes until Kenya saw me prepping them for my dinner one night and demanded that I let him help. I had bought some gorgeous baby purple artichokes at the farmers market and I let Kenya pull off the outer leaves while I prepped the bigger ones. I'm a big believer that if you get kids involved in what you're making by giving them an activity, they're more likely to try the end result. Kenya had a blast and was actually a big help to me at the same time.
I make artichokes almost every Sunday night. They're especially delicious this time of year and their sweet meat tastes even better when dipped into this yogurt sauce. I love serving them with steamed or grilled fish so you can dip the fish in the sauce, too. The more things to dip, the happier kids will be!
Artichokes with Lemon Yogurt Sauce
- 4 Large Artichokes
- 1/2 Cup Yogurt (I like to use Greek Yogurt, whole milk, 2% or 0%)
- Juice of 1 Lemon
- 1 Tbsp dijon mustard
- 1/2 Tsp Salt
Preparation1. Place a steamer insert into a large pot filled with 2 inches of water.
2. Bring to a boil.
3. Cut top 1/4 and bottom stem off of large artichokes with a serrated knife. If leaves have prickly or barbed ends, trim them off with scissors. If you are using baby artichokes, remove some of the tough outer leaves, until you hit the pale green leaves (about 10-20 leaves). Trim off top and bottom stem of baby artichokes.
4. Place large artichokes in the steamer pot stem end up, cover and cook over medium-high heat for 30 minutes or until the leaves peel off the artichoke easily and the base of the artichoke is tender when pierced with a knife. Cook the baby artichokes in the same way for 10 minutes or until the stem is easily pierced with a knife.
5. In a separate bowl, combine the remaining ingredients and whisk.
6. Serve the artichokes with the yogurt dip.
*When eating the large artichokes, you want to pull off the leaves and eat the “meat” off of the bottom half of each leaf, discarding the leaves. Once you’ve eaten all of the leaves, you will have the artichoke heart remaining. With a knife or spoon, scrape out and discard the inedible fuzzy part (called the “choke”) covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut into pieces and dip into sauce to eat.