Steamed Artichokes with Dipping Sauces

1. Snap off any tough or browned outer leaves. Use a serrated knife to slice off the top inch of each artichoke. Immediately rub cut surface with lemon halves. Use scissors to snip off all the sharp leaf tips. Trim stem from artichoke bottom so artichokes will sit upright. (If you trim more than 1 inch of stem, peel it and add to steamer with artichokes.)

2. Set steamer basket over simmering water in a large pot. Arrange artichokes in basket, fitting snugly so they stand up. Cover; bring to boiling. Cook until an artichoke leaf near the center can be pulled off easily, about 30 minutes

3. Serve artichokes and any stems warm with lemon wedges and sauces. Makes 4 artichokes.

Fresh Mint, Basil and Pistachio Sauce for Dipping

1. Heat a small skillet over medium. Add the unpeeled garlic cloves. Cook 7 to 10 minutes or until the skins are browned and the cloves are softened, shaking skillet occasionally. Remove from skillet; let cool.

2. Remove garlic skins and transfer cloves to a food processor along with the pistachios, basil, and 1/4 cup mint; pulse until very coarsely chopped, about five pulses. Add the lemon juice and a pinch of coarse salt. With machine running, add 1/3 cup of the olive oil; process until combined. Transfer mixture to a bowl.

3. Coarsely chop the remaining 1/4 cup mint leaves and stir into the pistachio mixture. Stir in the remaining olive oil. Season with salt and freshly ground black pepper. Serve sauce immediately, or press a sheet of plastic wrap directly onto the surface of the sauce and refrigerate 1 to 2 hours. Stir sauce to reemulsify before serving. Makes 3/4 cup.

Warm Tarragon Butter

1. In a small saucepan melt the butter with six of the tarragon sprigs and the lemon zest over medium. Remove from heat; let stand at least 15 minutes and up to 2 hours.

2. Remove leaves from remaining tarragon sprigs. Finely chop leaves; you need 1 1/2 tablespoons. If necessary, rewarm butter and strain through a fine-mesh sieve into a small bowl, pressing on solids; discard solids. Stir chopped tarragon and lemon juice into the butter. Season with 1/2 teaspoon coarse salt. Serve warm. Makes 1 cup.

Dijon Dipping Sauce with Shallots

1. In a small bowl stir together shallot and white wine vinegar with a pinch of coarse salt. Let stand 10 minutes. Whisk in mustard and mayonnaise. Gradually whisk in oil until emulsified. Season with an additional 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Top with chives. Refrigerate, covered, up to 3 days. Makes 2/3 cup.