Steamed Artichokes with Toum
Toum is actually new to me, or rather I haven't had it in a LONG time and never made it... but it's one of the most delicious dipping sauces you will ever find. Steamed artichokes with aromatics and a bit of lemon juice, with the garlicky goodness of the toum... MAGIC!
- 1 batch toum (I made a quarter batch of the serious eats recipe and it's amazing!)
- 4 each artichokes
- 1 each lemon
- 2 each whole garlic cloves
- 2 each bay leaves
- 10 each peppercorns (I just poured some in to the water)
- Make a batch of the Serious Eats toum (delicious garlicky goodness).
- Rinse and trim artichokes. (If you've never done this it's a bit crazy but easy: use a bread knife to trim the stem to about an inch long and cut the top 1 1/2 inches of the artichoke off, remove the bottom little leaves by hand, then using kitchen shears trim the thorn from the top of each remaining leaf... okay, they're petals but whatever)
- (optional) I like to rub and squeeze a little lemon over each artichoke to ease some of the natural browning that will occur but not a big deal as the color never remains pure regardless!
- Using a decent sized pan with a steaming insert add water to just under where the insert sits.
- Toss in the bay leaves, peppercorns, just smash the garlic cloves a little (don't even need to peel), squeeze half a lemon into the water.
- Turn on medium high heat, insert steamer, and cover with lid.
- Once boiling take the lid off (careful it can be hot), add the trimmed artichokes into the steamer basket and cover again. Reduce temperature to medium/medium low to just continue to boil.
- Steam for 25 - 35 minutes until artichokes are tender.
- Remove from steamer and serve with toum as dipping sauce, and lemon wedges if you prefer. A little of the toum goes a long way but SO good.
- (Optional) you can wait for them to cool a bit and slice in half and remove the choke with a spoon and then serve.
- NB: don't forget to remove the choke once you get down to the heart (little hair like filaments on top of the artichoke heart), it comes off easily with a spoon!
These steamed artichokes with the garlicky goodness of the toum are an amazing accompaniment to any meal! PS I'm not sure who first decided it was a good idea to cook the top of a thistle and eat it... probably a little crazy... but I'm sure glad they did, thank you! PPS Thank you to John Gregory-Smith for the tip off about toum, he commented on an Instagram post about it and I didn't recognize the name of the sauce... but so worth it, such a great all around sauce!