Artichoke + Balsamic Mayo

I used to only think of artichokes as that ingredient in spinach and artichoke dip. And that weird looking vegetable at the grocery store. Now it’s one of my favorite snacks whenever I get a case of the munchies. They’re so easy to prepare I feel a bit silly even writing these steps. But if you’re like me and didn’t grow up eating them, here are some simple steps to a delicious and healthy snack or side.


Artichoke with Balsamic Mayo
Serves: 1

1 medium artichoke
1 bay leaf
1 clove garlic
1 1/2 tbsp mayonnaise
1 1/2 tsp balsamic vinegar


  1. Fill a large pot with 1 – 2 inches of water. Add garlic clove and bay leaf, and bring water to a boil.
  2. Meanwhile, cut the steam of the artichoke, leaving about 1 – 1 1/2 inches. Using a pair of scissors, snip the ends off the leaves of the entire artichoke.
  3. Reduce water to medium-low heat and place the artichoke inside within a steam basket. Cover for approximately 25 minutes, or until the bottom leaves can be easily peeled away from the steam.
  4. For the dip, combine mayonnaise and balsamic.
  5. Serve by peeling away a leaf and dipping the inner tip into the balsamic mayo, and squeeze the inside of the leaf out with your teeth. Once you get to the core, scrap away the fuzzy “choke” until you get to the heart — the best part.

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