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Steamed Artichokes With Orange Butter And Creamy Herb Dips
This easy yet elegant appetizer is perfect for a warm summer evening. Meaty artichoke leaves are embraced by a duo of sauces: a rich, citrus butter sauce and a bright, creamy sauce studded with fresh mint and basil.
Prep Time: 00:05
Cook Time: 00:25
4 artichokes, trimmed of stems and tops
3 tablespoons melted butter
3 tablespoons orange olive oil*
3 tablespoons fresh orange juice
1/3 cup dairy-free cream cheese, unsweetened coconut milk yogurt, or plain greek yogurt
1/4 cup avocado mayonnaise
1 tablespoon fresh mint
1 tablespoon fresh basil
salt and pepper to taste
1Simmer water over medium heat in a medium-sized pot that will fit a steamer basket. Place trimmed artichokes stem side up in the steamer basket and steam artichokes for 20-30 minutes, or until leaves pull off easily and meat is tender.
2Meanwhile, prepare the sauces.
3For the orange butter sauce, combine melted butter, orange olive oil, and fresh orange juice in a small bowl. Add salt and pepper to your liking.
4For the creamy herb dip, combine the cream cheese or yogurt, mayonnaise, and herbs, adding salt and pepper to taste.
5Serve the artichokes warm or make them ahead of time to be enjoyed chilled.
*If you cannot find an orange olive oil, use a quality extra virgin olive oil and add the zest of one orange to it. You could also substitute lemon zest, too.
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