a simple, recipe with a ghee & tangy sumac based dipping sauce with toasted garlic
Wash artichokes and trim the stem so they sit up on a plate. Snip sharp or spiky tips using kitchen shears. With a serrated knife cut off top 1/4 – 1/3 of artichoke, if needed. Cut the artichoke in half (lengthwise) or leave whole.
In a 4-6 quart pot, add about 2 inches of water, cloves, peppercorns, 1 petal of the star anise, salt and artichokes to the pot. If you have a steam basket place it in the pot as well. Cover and bring the water to a boil. (steam basket is not needed). Steam until the heart is tender when pierced with the tip of a paring knife, and the inner leaves pull off easily. About 10-20 mins depending on the artichoke’s size. Add additional water if needed.
Using a pair of tongs, remove the artichokes from the pot. Slice artichokes in half once slightly cooled, if they were not pre-halved prior to steaming. set aside
Over medium heat, in a small pot, add the ghee, coconut or olive oil. Once warm, add the paper-thin slices of garlic. Let the garlic toast until the slivers are light brown. Turn off the heat, add the pepper and continue to cook on the stove until the slices turn a light amber in color. Remove from stovetop and add the lemon juice and sumac. Garlic slivers can also be crushed slightly into the liquid for an even flavor
Drizzle mixture over plated artichokes and serve warm or use as a dipping sauce.
Artichokes with Ghee & Sumac https://chitchaaatchai.com/food/artichokes-ghee-sumac/