Recently I’ve started receiving organic produce delivery from Door to Door Organics. It saves me a trip to the grocery store, which is always a good thing! If you live in Colorado, Kansas, Missouri, Illinois, Michigan, Ohio, Pennsylvania, New Jersey, New York or Delaware, I’d highly consider trying it out.
A few weeks ago, as my kids and I were anxiously peering into our first box of freshly delivered, organic veggies, we discovered an artichoke! I was so excited because I love artichokes! I have fond memories of sharing steamed artichokes with my mom, as a kid when we lived in California – which I’m pretty sure, is where my butter and salt addiction originated.
Without even thinking twice about it, I tossed the artichoke into the steamer basket and 30 minutes later, there I was sharing a steamed artichoke with my boys. They LOVED it. Whether the draw was the pink Himalayan sea salt, the butter or the act of learning to scrap the leaves with their teeth, they devoured it.
If you’ve been with us awhile, you know that Jo and I are always thinking of ways that we can take favorite originals and turn them into Conscious Cleanse classics.
And so the Cilantro Dipping Sauce was born!
If you like cilantro, you’ll love this dip with artichokes, mixed raw veggies and even as a salad dressing!
Do you love artichokes? What’s your favorite dipping sauce? Aioli? Hollandaise? Or just straight up salted butter? Try this new healthy classic and let me know what you think in the comment section below.
With love and steamed artichokes,
P.S. – Can’t get enough of artichokes? Enjoy while they’re in season and try Jo’s Spinach Artichoke Dip. It’s sure to please!
Steamed Artichoke with Cilantro
Lime Dipping Sauce
- 2 artichokes
- 1 ½ cups cilantro
- ½ cup parsley
- Juice and zest of 2 limes (about 1 TB of zest)
- 3 cloves garlic, peeled and chopped
- 1 tsp. honey
- 4 TB. extra virgin olive oil
- Himalayan sea salt to taste
Directions for artichoke:
Wash artichoke thoroughly, being sure to get under the leaves. Turn it upside, give it a good shake, then dry with a clean towel.
Using a large knife cut off the top ¾ inch of the tip of the artichoke. Using a pair of kitchen scissors cut off the remainder of the tips of the leaves. Cut the stem off, flush with the base.
Put about 2 inches of water into a pot with a steaming basket. Place artichokes face down in pot, cover and bring to a boil. Reduce to a simmer and steam for about 30 to 45 minutes or until the outer leaves are easily removed and soft.
Directions for the dipping sauce:
In a high-speed blender, combine cilantro, parsley, juice and zest of limes, garlic, honey and sea salt. Reduce blender to low and drizzle in olive oil until well combined. Add more sea salt to bring out the flavors.