Garlicky lemon tahini sauce transforms steamed artichokes


Every action provokes an opposite and equally aggravating reaction. This is the third law of motion, more or less, and because it is the law, you must obey.

For instance, should the season’s first artichoke inspire you to action — lighting the grill — you will collide with the reaction of empty propane tank, dead ignition and rusted grates. Leading to artichoke abandonment.

Likewise, should you take action against a heap of household mail, you will learn that your city has activated a Safe Speed Automated Enforcement Program and that your recent action at 40 miles per hour, in a school zone, has been clocked at 15 miles and $40 beyond the limits of the law.

And, should you, giving up on snack and summons, activate the car at a Safe Speed to indulge your dog in some off-leash action at stream and dirt patch, you will invoke a reaction that calls for dog shampoo, car shampoo and people shampoo.

However, should the freshly shampooed owner of a clean car and crated dog steam that artichoke tender and dip a petal in lemon tahini, the action can be completed so smoothly that it is met with a simple reaction: Yum.

———

EARTHY ARTICHOKES

Prep: 20 minutes

Cook: 25 minutes

Makes: 4 servings

1 lemon

1/4 cup tahini

2 cloves garlic

Kosher salt

4 large, heavy globe artichokes

1 bay leaf

Whisk: Halve the lemon across its equator. Juice, saving spent halves. Pour tahini into a small bowl. Whisk in 2 tablespoons lemon juice. Tahini will thicken dramatically. Whisk in cold water, a little at a time, until sauce is right for dipping.

Season: Mash 1 clove garlic and 1 teaspoon salt to a paste. Whisk into tahini sauce. Taste. Add more lemon, water or salt as needed.

Trim: Using a serrated knife, trim away the top third of one artichoke and all but 1/2-inch of its stem. Snap off any sad looking outer petals. Using scissors, trim the prickly points off all exposed petals. Repeat with remaining artichokes.

Steam: Settle artichokes, cut sides up, in a large pot. Pour in cold water to a depth of 1 inch. Add lemon halves, along with the remaining garlic, the bay leaf and about 1 tablespoon salt. Bring to a boil, lower to a simmer, cover and let artichokes steam until tender (pierce with a knife tip near the base), 20 to 30 minutes.

Serve: Use tongs to lift out artichokes. Cool cut side down on a clean kitchen towel at least 10 minutes. Serve artichokes warm or cool, along with tahini sauce for dipping and a bowl for spent leaves.


Reader Comments ...


Next Up in Austin360 Eats

Where to eat breakfast, lunch and dinner in Chicago's West Loop 
Where to eat breakfast, lunch and dinner in Chicago's West Loop 

Just on the other side of the river from downtown Chicago is West Loop, which was and remains an active industrial district. The city wears its blue collar proudly, and it was in this neighborhood that organized labor staged a rally in 1886 advocating for the eight-hour work day, an event that devolved into a deadly riot. In recent years, the area...
Millions fall for South Carolina dentist in viral ‘In My Fillings’ dance video
Millions fall for South Carolina dentist in viral ‘In My Fillings’ dance video

A dentist in Greenville, South Carolina, is inspiring millions to get their teeth cleaned after taking on the Drake-inspired “In My Feelings” dance challenge. Dr. Rich Constantine’s version of the “shiggy” -- a dance inspired by the rapper -- has over 24 million views on Facebook. >> Read more trending...
In working out his anxiety, comedian made movie for our Instagram age
In working out his anxiety, comedian made movie for our Instagram age

In a violet, gleaming corner of the Disney Store at Tysons Corner Center, Va., beside a castle-shaped fitting room, Bo Burnham bristles at a box for an Avengers pool float. On the box, a bikini-clad, tween-age girl lies on her stomach on an inflatable Captain America shield. She is wearing sunglasses. Her skin is tanned, so shiny it’s reflective...
Recipe of the week: Chicken pad thai
Recipe of the week: Chicken pad thai

Behind every good stir-fry is a hot pan and a really good sauce. What kind of sauce, what kind of pan and what kind of ingredients get coated in that sauce and cooked in that pan? Well, that depends on what dish you’re craving. In Caroline Hwang’s “Stir-Fry: Over 70 Delicious One-Wok Meals” (Hardie Grant Books, $19.99), you...
'Guardians of the Galaxy' director James Gunn fired over offensive tweets
'Guardians of the Galaxy' director James Gunn fired over offensive tweets

The director of the successful “Guardians of the Galaxy” movies, James Gunn, has been fired from the franchise’s third installment over offensive tweets about pedophilia and rape. >> Read more trending news  The shocking tweets, which had been taken down, aren’t new and Gunn had apologized for them in the past...
More Stories