Artichokes with Three Dipping Sauces

Each of these recipes makes enough sauce for four artichokes. Serve one artichoke per person.

Lemon-Thyme Butter
In a small bowl, stir together 1/2 cup (1 stick) melted butter, 1 teaspoon dried thyme, and 1 tablespoon fresh lemon juice. Season with coarse salt and ground pepper.

Easy Hollandaise
In a blender, combine 2 large egg yolks, 1 tablespoon warm water, 1 tablespoon fresh lemon juice, and 3/4 teaspoon coarse salt; blend until frothy. Heat 1/2 cup (1 stick) butter in the microwave or in a small saucepan over medium heat until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.

Garlic Mayonnaise
In a small bowl, stir together 3/4 cup reduced-fat mayonnaise and 1 to 2 minced garlic cloves (a garlic press works best here). Season with coarse salt and ground pepper.

Preparing and Eating an Artichoke

Remove outer leaves: After washing under cool water, snap off tough outer leaves close to the stem until you see pale-green layers.

Trim the top: Use kitchen shears to cut off the sharp tips from all exposed leaves; you will only need to trim about half an inch.

Trim the stem: Using a sharp paring knife, slice off enough of thick stem to form a flat base so the artichoke can sit upright in the steamer basket and on the plate.

To eat, pull off leaves one by one. Dip in sauce; scrape off fleshy part with your teeth. Then spoon out and discard prickly choke. Cut up the tender heart, and dip in sauce.

Steaming Artichokes

1. Prepare 4 artichokes, 10 to 12 ounces each. Place in a steamer basket set in a large pot, with water level just below basket.

2. Cover; steam until stem is easily pierced with tip of a paring knife, adding more water to pot as needed, 25 to 35 minutes (depending on size).

Source: Martha Stewart