Steamed Artichokes with Bearnaise Dipping Sauce

I love serving steamed artichokes with bearnaise dipping sauce as a side dish for so many meals! In fact- it's on the menu plan at our house almost every week! This recipe features a homemade bearnaise sauce- but on a busy weeknight- I will skip it and instead use a packet mix from the store!

Tips for Making Steamed Artichokes:

You'll want to start by cutting off the stems from the bottom of each artichoke.

Place the artichokes stem side down, in a steamer basket, placed inside of a large stockpot This is an affiliate link: MomOf6 earns a commission if you purchase, at no additional cost to you. . Fill the stockpot about 1/3 of the way with water.

Place over high heat for 20-30 minutes, until you can easily pull out artichoke leaves (I recommend using tongs for this!)

Meanwhile, prepare the bearnaise dipping sauce on the stovetop.

We serve the sauce in small ramekins so that kids can feel free to double-dip!

Steamed Artichokes with Bearnaise Sauce Recipe:

Steamed Artichokes with Bearnaise Dipping Sauce

 

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I love serving steamed artichokes with bearnaise dipping sauce as a side dish for so many meals!

Author: MomOf6

Ingredients

• 1 artichoke for every 2-3 people (as a side dish)

For the Bearnaise Sauce:

• 1 cup unsalted butter, cut into 1" pieces
• 3 Tablespoons finely minced shallots
• 2 Tablespoons white wine vinegar
• 2 large egg yolks
• 1 Tablespoon lemon juice
• 1 Tablespoon tarragon, chopped (fresh)
• salt and pepper

Instructions

To steam the artichokes:

1. Cut off the stems from the base of the artichokes, and place them stem-side down in a steamer basket placed on top of a stock pan. The stock pan should be filled about ⅓ of the way with water.
2. Cover the steamer basket and place over high heat for 20-30 minutes, until artichokes are tender and you can easily remove the leaves (I suggest using tongs for this!)

Prepare the bearnaise sauce:

1. Melt 1 Tablespoon of the butter and saute shallots for 1 minute.
2. Add in white wine vinegar and on low heat, cook until the vinegar has evaporated from the pan. Continue cooking shallots until tender and translucent. Set aside to cool.
3. Melt remaining butter.
4. In a blender, combine until smooth- the egg yolks, lemon juice, and 1 Tablespoon of water.
5. Slowly drizzle in the melted butter and blend again until a creamy sauce forms.
6. Place the blended mixture in a serving bowl, and gently stir in the shallots and tarragon. Add salt and pepper to taste.

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