The Recipes

Steamed Ancho Artichoke

I've been taking different vegetables lately that aren't normally found in particular cuisines and flavoring them up in an unconventional way.  When was the last time you saw an artichoke on a Mexican or Southwestern menu?

Before you cook the artichoke, make sure to cut off the majority of the stem and trim the spiny leaves with a pair of kitchen shears.

Steamed Ancho Artichoke


- 1 artichoke, cut in half

- 1 T. cumin seeds

- 1 T. Mexican oregano

- 1 lemon, juiced and zested

- 2 T. mayo (homemade or store-bought, I won't tell)

- 1 T. pureed, chopped or grated chipotle in adobo

- 1 tsp. Worstershire sauce

- salt

- pepper

Combine the mayo, chipotle in adobo, Worstershire, and lemon zest in a small bowl.  Season with salt and pepper and set aside.

Bring a large pot of water to a boil.  Juice the lemon and drop it into the pot.  Add the cumin, oregano, black peppercorns and salt.  Add the artichokes, cover, reduce to a simmer and cook for 30 minutes or until the center leaves pull away easily and the heart is tender.

Remove the halves and spoon out the "choke" - the inner, hairy-looking portion of the artichoke.  Plate the artichoke and serve with your reserved sauce for dipping.