I give tribute to my Aunt Lois for this recipe. Food was one of the only things that kept me happy when I was around family. She would always make this on the high holidays after Yom Kippur (Breaking the fast). I remembered her as one of the only family members who wore a smile. It was rare that I ever saw her mad or upset. At her eulogy, she was known as the woman with a green thumb. She loved being outside in the garden. She would make us fresh vegetables to have for appetizers. Out of many delicious foods she brought out, the one that stood out to me the most (besides deviled eggs) was artichokes with Italian dressing. She marinated it overnight in the dressing and topped it with more Parmesan cheese. I wouldn’t leave much for the rest of the guests because it was that good.
I never tried to recreate it on my own until I was given fresh artichokes in my GFP Produce Box. Cooking artichokes wasn’t my priority. I knew instantly that once I saw the fresh artichokes, I was sold on recreating one of my childhood favorite dishes. I decided to go the extra mile and make my own dressing from scratch. I’ve been obsessed with my instant pot, which was the full inspiration for this recipe. I found that I enjoy the artichoke served hot. Find the directions below and take this into your own kitchen.
Ingredients:
For the Artichokes:
1-4 medium artichokes
½ lemon, cut into slices
2 cups water or vegetable broth
1 bay leaf
Dried herbs to taste (I used oregano, basil, rosemary, thyme, and parsley
Salt and pepper, to taste
For the Italian Dressing:
Credits to: https://www.fivehearthome.com/homemade-italian-salad-dressing-better-than-olive-garden-copycat-recipe/
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons water
2 teaspoons honey
¼ cup red onion, chopped small
1 teaspoon freshly squeezed lemon juice
4 tablespoons freshly grated Parmesan
2 cloves fresh garlic
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1 teaspoon dried oregano
Pinch of red pepper flakes
Freshly ground black pepper, to taste
Directions:
1) In your instant pot, pour all the ingredients for the artichokes except the artichokes in the pot.
2) To prepare the artichoke, do the following. First, cut off the bottom stalks. Next, cut approximately ½ inch off the top. Then, cut off all the brown tops of the leaves with scissors. These are inedible. Last, open the artichoke by rinsing it with water and pulling each layer apart with your thumb. Use some pressure, but not full force.
3) Repeat for all artichokes. Set them in the instant pot and close the lid. Steam for 40 minutes or until you can pull the artichoke leaves apart easily. I turned the artichokes every 10 minutes.
4) To make the dressing, blend all of the ingredients together in a high-powered blender or food processor. Process until everything is incorporated.
5) To eat the artichoke, pull apart all the leaves and eat them with your teeth at the bottom. To eat the heart, remove the fuzzy outer layer and presto! Drizzle Italian dressing on top and serve with more dressing. Enjoy!
Want more recipes that remind you of your childhood? I released an all-new recipe ebook, Quarantine Clean Eating with dishes I created from ingredients around the house.
