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Steamed Artichokes with Creamy Orange-Tarragon Dip

Servings: 2 to 4

This dip can be made with just 1 cup of yogurt for a thicker consistency and bolder flavor. Reserve any remaining dip to spoon over steamed or grilled asparagus


For the artichokes

  • 2 large or 4 medium artichokes
  • 1 lemon, halved
  • Fine sea salt

For the dip

  • 3 Tbs. extra-virgin olive oil
  • 1 medium to large clove garlic, halved and thinly sliced
  • 1/8 tsp. crushed red pepper flakes
  • 1-1/2 cups full-fat Greek yogurt
  • 2 Tbs. coarsely chopped fresh tarragon
  • 3/4 tsp. finely grated orange zest
  • 1/4 cup fresh orange juice; more to taste
  • 1 Tbs. minced shallot
  • Fine sea salt
  • Flaky sea salt, for serving

Nutritional Information

  • Calories (kcal) : 250
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 15
  • Sodium (mg): 400
  • Carbohydrates (g): 14
  • Fiber (g): 4
  • Sugar (g): 5
  • Protein (g): 9


Prepare the artichokes

  • Prepare the artichokes for steaming whole, squeezing lemon juice onto the cuts to prevent browning.
  • Set a collapsible steamer basket in a large pot, and add enough water to skim the bottom of the basket. Bring the water to a boil over high heat. Stand the artichokes stem end up in the steamer; fit them snugly, if necessary. Sprinkle the artichokes with salt. Reduce the heat to medium, allowing the water to maintain a low boil. Steam, covered, until the outer leaves release easily when pulled, and the heart and stem are completely tender and can be pierced by a paring knife without resistance, 20 to 30 minutes for medium-size artichokes, and 30 to 40 minutes for large artichokes. Add more water to the pot while cooking, if needed.

Make the dip

  • In a small skillet, heat 2 Tbs. of the oil over medium-high heat. Add the garlic and pepper flakes, and cook, stirring the garlic and tilting the pan to allow the garlic to simmer in a pool of oil at the edge of the pan, until tender and just beginning to turn golden (do not let it brown or burn), 1-1/2 to 2 minutes. Immediately remove from the heat.
  • In a food processor, blend the yogurt and hot oil. Scrape down the bowl, and add the remaining 1 Tbs. of oil, the tarragon, orange zest and juice, shallot, and 1/4 tsp. fine sea salt; blend until smooth. Season to taste with fine sea salt and more orange juice. Transfer the dip to a small bowl, sprinkle the artichokes with flaky sea salt, and serve.


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