For those of you who love steamed artichoke, this is a great alternative to the standard hollandaise sauce, butter and garlic, or a simple vinaigrette...
1/2 ripe avocado
juice and zest from one lemon
1/4 cup sherry vinegar
1/3 cup extra virgin olive oil
1 rounded teaspoon dijon mustard
pinch of salt
black pepper for taste
Bring a few inches of water to a rolling boil in large saucepan or stockpot. Trim two artichokes; slice in half lengthwise. Place the artichoke halves in about an inch or two of boiling water and add the juice from 1/2 lemon to the water to help the artichokes maintain good color. Don't worry about straining the seeds; you can do that when the artichoke is cooked. Steam covered until leaves are easily removed from the artichoke (about 20 minutes). Watch the water to make sure it doesn't boil dry and burn the artichokes. Strain and set aside to cool.
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In a bowl, mash the flesh of 1/2 an avocado. Add the lemon and olive oil and continue mashing. Add the remainder of ingredients and taste. If the mixture is too tart, add a bit more oil; if it's too oily, add a bit more vinegar or dijon mustard depending on the desired thickness or your personal taste.
Let the artichoke cool so that it is easy to handle, and enjoy!
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