Artichokes are one of my favorite treats, whether I have marinated hearts or a whole head like in this recipe. They take a little more effort to eat as a whole head but I think they’re worth it!
As per usual, I made a yummy dip to accompany it. I make a lot of variations of this (I always start with a base of Greek yogurt, garlic powder, salt, and a little mayo) by using various additional sauces or spices. Today I opted for a creamy pesto version.
1 whole artichoke
1/2 cup plain Greek yogurt
1 tbs mayo
2 tbs pesto
2 tsp salt
2 tsp garlic powder
1. Fill a pot with water. Trim artichoke stem and tips of the leaves. Bring water to a boil, add artichoke. If the artichoke isn’t fully submerged then you’ll want to rotate it ever so often to cook all sides. It should take about 30 mins to be done, but I always gauge it by taking a leaf off and testing how chewy the meat is and how easily it comes off. (For anyone who has not eaten a whole artichoke before, you don’t eat the entire leave, you just scrape the meat off at the base with your teeth).
2. Mix all ingredients together for the dip while the artichoke is cooking.
3. Once the artichoke is fully cooked, eat it with the dip and enjoy! Another PSA for any artichoke newbies: once you get closer to the heart, the leaves become pretty wimpy to eat. At this point, I usually just break the head in half and clean off the heart to finish it off. There are some weird spiky and stringy bits right before you get to the heart, don’t eat those!