Steamed Artichoke Hearts with Balsamic Dip

For Steamed Artichoke Hearts:

1. If using fresh artichoke hearts, trim the tough outer leaves and cut the hearts into halves or quarters. If using frozen artichoke hearts, thaw them according to the package instructions.

2. Fill a pot with about 1-2 inches of water and place a steamer basket inside. Bring the water to a simmer over medium heat.

3. Place the artichoke hearts in the steamer basket. Cover the pot with a lid and steam the artichoke hearts for about 10-15 minutes, or until they are tender when pierced with a fork.

4. Once steamed, remove the artichoke hearts from the steamer and set them aside.

For Balsamic Dip:

1. In a bowl, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, minced garlic, salt, and pepper until well combined.

2. Taste the dip and adjust the seasoning if needed. You can add a touch more balsamic vinegar, oil, or mustard according to your taste preference.

3. If desired, garnish the dip with chopped fresh herbs.

Serve:

• Serve the Steamed Artichoke Hearts with the Balsamic Dip as an appetizer or side dish.

• To eat the artichoke hearts, peel off the leaves one by one and dip the base of each leaf in the balsamic dip. Scrape off the tender flesh with your teeth. Once you reach the center, remove the fuzzy choke to reveal the heart, which can be eaten whole.