Broiled Artichokes with Rich No Salt Vegan Dipping Sauce
Inspired by the brilliant two-step cooking method—steaming until perfectly tender, then crisping under high heat—championed by Carmen in the Garden (https://carmeninthegarden.com/perfect-broiled-artichokes-with-homemade-aioli/ ), this preparation balances the earthy, slow-cooked heart with a rich, highly aromatic finish.
Adding that initial char to the chili introduces a beautiful, smoky depth that pairs perfectly with the warm, aromatic notes of the mace.
Even my butter-loving mum likes this salt-free sauce ❤️
Ingredients
1 Artichoke: Whole, fresh
Red Chili: Fresh, whole charred
Avocado oil for brushing
Coconut Cream: Full-fat 200 ml
Lime: Zested ½ zest full juice
Mace: Pinch less than 1/8th teaspoon
Instructions
1. Char the Chili: Place the whole red chili under the broiler or over an open flame (or in a smoker if available) and cook until the skin is thoroughly blackened and blistered. Set aside to cool slightly, then finely chop the charred chili.
2. Prepare the Artichokes: Trim the tough outer leaves and snip the sharp tips off the remaining leaves. Cut each artichoke neatly in half lengthwise. Carefully peel the fibrous outer layer of the stems to expose the tender core.
3. Steam to Tender: Place the prepared artichoke halves in a steamer basket over simmering water. Cover and steam until a paring knife easily pierces the thickest part of the base of the head. It takes about 7 to 8 minutes.
4. Broil and Crisp: Preheat your oven's broiler. Transfer the steamed artichoke halves to a baking sheet, cut side up. Generously brush the leaves and exposed hearts with the melted coconut oil. Broil until the edges are beautifully browned and slightly crispy.
5. Reduce the Sauce: over high heat. While the artichokes are finishing, combine the coconut cream, the chopped charred chili, lime zest, lime juice and a pinch of mace in a small saucepan. Reduce watching the uncovered pot. The sauce will change colour to slightly darker. Run the sauce through a sieve to remove lime zest and charred chilli.
6. Serve: Plate the warm, broiled artichokes immediately, accompanied by the reduced charred-chili and mace cream for dipping or drizzling. Top the sauce with a crack of white pepper.
