Globe Artichoke with Three Dipping Sauces Recipe

A hearty globe artichoke recipe
Yield: 4    Preparation Time:     Cooking Time:
Cooked globe artichoke served with curry-yoghurt dipping sauce, shallot-thyme drawn butter sauce and Dijon-Worcester dipping sauce.


4 artichokes
1 lemon
olive oil
salt and freshly ground pepper
1 tbsp curry powder

Sauce ingredients

1 cup plain yoghurt
2 tbsp mayonnaise
2 tbsp vegetable oil
1 stick unsalted butter
2 tsp chopped fresh thyme
1 medium shallot
1/8 tsp red pepper flakes
1/4 tsp salt
3/4 cup mayonnaise
1 tsp Dijon mustard
2 tsp Worcester sauce
1 tbsp lemon juice
Tabasco sauce (to taste)

Recipe Instructions

Prepare artichokes
Remove the stems and the top quarter of each artichoke with a sharp knife. Rinse the remaining parts of the artichokes with cold water. Squeeze lemons and save the lemon juice.

Cook the artichokes
Add the artichokes, a splash of olive oil and the lemon juice into a large saucepan. Add salt and pepper to taste. Cover with water and bring to the boil. Reduce heat and simmer for 25 – 30 minutes until the bottom of the artichoke are soft. Test with a sharp knife. Remove with a slotted spoon and place upside down on kitchen roll to drain.

Prepare sauces
While the artichokes are cooking prepare the sauces. Curry-yoghurt dipping sauce : heat the vegetable oil in a small saucepan, add curry powder and cook for 2 minutes. Pour into a bowl and allow to cool. Once cool add yoghurt and mayonnaise and whisk.

Shallot-Thyme drawn butter sauce : Finely dice shallots. Add all ingredients into a small saucepan and heat gently, stirring occasionally until butter is melted. Serve warm. Dijon-Worcester dipping sauce : Whisk together mayonnaise, mustard, Worcester sauce and lemon juice. Add Tabasco if desired.

One Response to “Globe Artichoke with Three Dipping Sauces”

  1. JOSIE SMITH says:

    What are shallots? green onions?