Steamed Artichokes with Dipping Sauces

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.

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.

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.

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.

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.

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.