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
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.