Artichoke Surprise Recipe

Prep artichokes

Trim the artichokes: cut about 1 inch off the top and trim the stem so the artichoke sits flat. Remove tough outer leaves near the base. Use kitchen scissors to trim sharp leaf tips. Rub cut surfaces with lemon juice to prevent browning.

Steam artichokes

Place a steamer basket in a large pot with 6 cups of water. Add 1 tablespoon lemon juice to the water. Bring to a boil. Add artichokes stem-side up to the steamer basket, cover, reduce to a simmer, and steam until a leaf pulls away easily and the base is tender when pierced with a knife, 25–35 minutes depending on size. Remove and let cool slightly so you can handle them.

Cook aromatics

While artichokes steam, melt the unsalted butter with 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced shallot and sauté until translucent, about 2 minutes. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant (do not brown).

Make roux and cream base

Sprinkle 1 teaspoon flour over the aromatics and stir for 30 seconds to cook the raw flour taste. Slowly whisk in 1 cup half-and-half, combining to a smooth sauce. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.

Finish sauce

Lower heat to low. Whisk in 3 tablespoons grated Parmesan, 2 ounces softened cream cheese, 1 teaspoon Dijon mustard, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until the cheese and cream cheese melt into a smooth, creamy sauce. Taste and adjust seasoning. If the sauce is too thick, add 1–2 tablespoons water or milk to reach a spoonable consistency.

Serve artichokes with sauce

Using kitchen shears or a small spoon, remove the fuzzy choke from the center of each artichoke heart if present. Place each artichoke on a serving plate. Spoon a generous amount of the warm creamy garlic butter and Parmesan sauce over the artichoke hearts and between leaves so the sauce pools in the base.

Garnish

Sprinkle the finished dish with 2 tablespoons chopped fresh parsley and 2 tablespoons extra grated Parmesan. If desired, add a pinch of red pepper flakes for heat. Serve immediately while warm for dipping the leaves and enjoying the tender heart.