Artichokes with Harissa Horseradish Dipping Sauce

[Guest guest]

Artichokes with Harissa Horseradish Dipping Sauce

 

1/4 teaspoon caraway seeds

1/4 teaspoon cumin seeds

1/2 teaspoon coriander seeds

1/2 teaspoon red pepper flakes

1 tablspoon Thai chili sauce

1 clove garlic, minced

2 tablespoons prepared horseradish

1 cup mayonnaise or soy mayo like Vegenaise

2 or 3 large globe artichokes

1/2 lemon

 

Toast caraway, cumin and coriander until fragrant and grind to a powder in a

spice grinder. Transfer to a small bowl. Mix in red pepper flakes, chile sauce,

garlic and horseradish. Whisk in mayonnaise and let sit for 30 minutes to let

flavors blend.

Fit a large pot with a steaming rack, fill with water to the bottom of the rack

and bring to a boil. Slice off the top 1/3 of the artichoke, and cut the stem

off to 1/2 an inch from the base of the leaves. Rinse the artichoke, then rub

cut surfaces with lemon.

Set the artichokes upside down in a steamer, cover and cook for 20 to 40

minutes, until an artichoke leaf can be pulled off easily. Transfer them to a

bowl of ice water until chilled, then dry well upside down. Serve with the

dipping sauce.  Seerves 2 or 3