准备

准备朝鲜蓟

• 准备朝鲜蓟，以使整体蒸，将柠檬汁挤在切口上以防止褐变。
• 设置一个可折叠的蒸笼用一个大锅,and add enough water to skim the bottom of the basket. Bring the water to a boil over high heat. Stand the artichokes stem end up in the steamer; fit them snugly, if necessary. Sprinkle the artichokes with salt. Reduce the heat to medium, allowing the water to maintain a low boil. Steam, covered, until the outer leaves release easily when pulled, and the heart and stem are completely tender and can be pierced by a paring knife without resistance, 20 to 30 minutes for medium-size artichokes, and 30 to 40 minutes for large artichokes. Add more water to the pot while cooking, if needed.

蘸一下

• 在一个小煎锅中，加热2汤匙。用中高温的油。加入大蒜和胡椒粉，煮熟，搅拌大蒜，然后倾斜锅，使大蒜在锅边缘的一块油中煮沸，直到嫩，直至开始变成金色（不要让它变成棕色或褐色或棕色或燃烧），1-1/2至2分钟。立即从火上移开。
• 在食品加工机中，将酸奶和热油混合。刮下碗，加上剩余的1汤匙。石油，龙龙，橙皮和果汁，葱和1/4茶匙。细海盐;混合直至光滑。调味，搭配细海盐和更多橙汁调味。将蘸酱转移到一个小碗上，撒上朝鲜蓟，上面撒上片状海盐，然后食用。