artichokes, artichokes dip, Vegenaise and balsamic, food, how-to, recipe, vegan cooking

1. Gather the ingredients

  • artichokes

Dip:

  • 2 tsp veganaise (egg-free mayonnaise)
  • balsamic vinegar (to taste)
  • 1 tsp of artichoke stem

artichokes, artichokes dip, Vegenaise and balsamic, food, how-to, recipe, vegan cooking

2. Choosing your artichokes

Choose greener artichokes, (not the purple ones) and make sure the stems are not cracked.

artichokes, artichokes dip, Vegenaise and balsamic, food, how-to, recipe, vegan cooking

3. Rinse

Rinse the artichokes under cool running water thoroughly and be careful to clean out any debris that may have gotten lodged down into the leaves.

artichokes, artichokes dip, Vegenaise and balsamic, food, how-to, recipe, vegan cooking

4. Trim the stem

Cut out the rough end of the stem leaving about 1 or 2 inches of it. The stems are super tasty! Depending on which type of artichoke you have, you may wish to trim the tips off the leaves.

artichokes, artichokes dip, Vegenaise and balsamic, food, how-to, recipe, vegan cooking

5. Steam

Steaming artichokes will preserve their taste more than if you boil them or bake them. If you don’t have a steamer you could use low water in a pan. Steam anywhere from 25 to 45 minutes depending on their size and pinch the heart easily with a fork until they are soft and ready to eat. Make sure you don’t undercook them.

artichokes, artichokes dip, Vegenaise and balsamic, food, how-to, recipe, vegan cooking

6. Make the dip

Mix the Vegenaise with a drop of balsamic and mashed artichoke stem (that is the bit with the strongest flavor). To eat them pull the leaves, dip the bottom in the sauce, put the petal in your mouth and drag with your teeth across the bottom. Discard and repeat again and again. This is a wonderful and sophisticated yet simple finger food for kids!

Photos by Ana Lisa Alperovich for Inhabitots