Deborah Madison

Artichokes with Cilantro Salsa and Cumin

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
The Savory Way
The Savory Way

By Deborah Madison

Published 1990

  • About

This green sauce of chilies, garlic, and cilantro seasoned with cumin is very good with steamed artichokes and a refreshing change from the usual mayonnaise or melted butter. The ingredients can be put together hours in advance, with the vinegar added at the last minute so the colors stay bright and green.

Ingredients

  • 4 large artichokes
  • ¼ teaspoon ground cumin or to taste
  • cilantro salsa

Method

Set a steaming basket over a pan of water wide enough to hold the artichokes. Cut off the top third of each artichoke and slice off the stem to make a firm base. Trim the remaining outer leaves with a pair of scissors, cutting off the sharp tips. Set the artichokes in the steaming basket, cover, and steam until a leaf will come out when tugged firmly, about 30 minutes. When done, set them upsid