Daughter Miriam has been sick lately and cannot eat anything in the pepper or lily families— no chili powders, garlic, leeks, onion, or peppers (even bell peppers). This has made Sunday dinners quite a challenge lately. I needed to make something that was both flavorful, but without the things that would make her feel ill.
I am making barbecued tri-tip. As I was walking through the farmers market, I saw some artichokes. I though these would make a good hot vegetable side dish.
Karl’s Steamed Artichokes with Lime Dill Sauce
2 Tbs. Japanese mayonnaise
1 Tbs. fresh lime juice
½ tsp. dill, dried
Pinch Kosher salt
1. Put the mayonnaise, lime juice, dill, and salt in a small bowl and mix well.
Tip: Let the sauce meld while you are preparing the artichokes.
2. Trim and halve artichokes. Rub the cut surfaces with the lime to prevent them from turning brown.
3. Lay the artichokes, cut side up in the steamer.
4. Steam the artichokes, until a knife slides into the thickest part of the cap easily, 15 – 20 minutes.
5. Shock the artichokes in ice water to prevent them from over cooking.
6. Put the artichokes in a serving bowl and serve the dill sauce on the side.