ARTICHOKES WITH BASIL MAYONNAISE
Categories Appetizer Vegetarian Mayonnaise Basil Artichoke Spring Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Mix first 4 ingredients in medium bowl. Season with salt and pepper.
- Cook artichokes, covered, in large pot of boiling salted water until tender when pierced with knife, about 45 minutes. Drain well. (Basil mayonnaise and artichokes can be prepared 1 day ahead. Cover separately and refrigerate.)
- Serve artichokes warm, at room temperature or chilled with basil mayonnaise.
BOILED WHOLE ARTICHOKES WITH MAYONNAISE
This method for preparing artichokes is so simple and so effective because it does one important thing: It accepts the bitter, thorny truth of the artichoke and doesn't try to fight against it. Instead of wrestling with the thing in order to prepare it for cooking, by trying to trim those tightly closed petals that stab your fingertips and leave them coated in a wretchedly bitter film, just leave the artichoke alone. Slice off the domed top, then drop the artichoke, stems and all, right into the boiling salted water and cook until tender. Once done and cool enough to handle, the artichoke is effortless to peel, revealing sweet flesh at the base of each leaf, and her large tender heart is yours for the taking.
Provided by Gabrielle Hamilton
Categories dinner, lunch, vegetables, appetizer, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil - large enough to submerge all four artichokes. Once the water is boiling, season it with salt to taste. Slice off the domed top quarter of the artichokes, remove the black tip of the stem and immediately place the artichokes in the boiling water. To cook the artichokes evenly and prevent them from bobbing at the surface, place a lid one size smaller than the pot you are using directly on top of the artichokes, weighing them down so they are submerged. Reduce the heat until the water is at a hard simmer, and cook the artichokes until you can easily pierce the bottom choke (where the stem meets the base) with a cake tester or the sharp tip of a thin knife with no resistance, 20 to 25 minutes.
- While artichokes cook, prepare the mayonnaise: Place the egg, egg yolks, garlic, lemon juice and two healthy pinches of salt in a food processor fitted with a steel blade. Whiz for 5 seconds, then, with the machine on, slowly add about half the neutral oil in a thin, steady stream. Turn the machine off, and add 1 tablespoon cold water. Turn the machine back on, and finish adding the neutral oil in a steady stream. If mayonnaise is thick, blend in the remaining 1 tablespoon cold water. Mayonnaise should be light, satiny and silken. Taste the mayonnaise, and add salt as needed. Set aside at room temperature.
- Transfer the cooked artichokes to a wire rack set over a rimmed baking sheet, positioning them upside down to drain. Let stand at room temperature until they are cool enough to handle, about 15 minutes. Then remove the stems in an even cut, leaving the artichokes with a flat base. Peel the fibrous outer layer (and any strings) off the stems, cut the stems into 1/4-inch coins and reserve.
- Place the artichokes, stem side down, on a clean work surface. Gently open up the artichokes to reveal the inner leaves, using your fingers a little like the way you might open your own eye to receive drops, or even resembling the gesture you use to enlarge an image on your iPhone screen. Then pinch the whole purple and spiky choke at the center in one handful, and pluck it out, revealing the fuzzy hair that sits firmly attached in the cup of the heart. Remove this fuzz with your fingertip, or use a small spoon to scrape it away, taking care not to gouge or dig too deep into the goose-pimpled flesh.
- To assemble, place a healthy dollop of mayonnaise in the very center of each artichoke. Spoon in a few of the stem coins, then drizzle artichoke and mayonnaise with olive oil. Serve with additional mayonnaise and lemon wedges. (Any leftover mayonnaise will keep, refrigerated, up to 1 week.)
ROASTED ARTICHOKES WITH ANCHOVY MAYONNAISE
You may see artichokes in the supermarket year-round, but in the spring, they are at their peak, freshly harvested and full of flavor. This is an easy method for roasted artichokes. After trimming and par-cooking them, they are drizzled with olive oil and roasted until crisp without and tender within. Serve them as a first course, or alongside a meaty piece of fish, such as monkfish, swordfish or halibut. The zesty, lemony anchovy mayonnaise is a perfect foil for the artichokes' sweetness, and goes well with fish, too. You can use any size artichoke for this recipe, but medium is best.
Provided by David Tanis
Categories lunch, vegetables, appetizer, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the artichokes: Fill a large bowl with cold water. Cut the lemon into quarters, and squeeze the juice from each quarter into the water. (This acidulated water will keep the artichokes from discoloring.)
- Snap off a few of the tough outer leaves (bracts) near the stem of each artichoke. Cut each artichoke in half from top to bottom, and lay the halves cut-side down on a cutting board.
- Using a sharp vegetable peeler and working one half at a time, trim the rough edges and the stems. Cut 1/4 inch from the bottom of the stem and 1/2 inch from the top of each half. Turn the halves over and use a teaspoon or melon baller to remove the hairy "choke." Place trimmed artichoke halves in the lemon water. Leave them in the lemon water until ready to cook.
- Heat oven to 425 degrees. Bring a large pot of well-salted water to a boil. Add drained artichoke halves and simmer for 10 minutes. Remove and place artichoke halves cut-side up in a stainless steel roasting pan or ceramic baking dish, in one layer.
- Tuck thyme sprigs under artichokes, and sprinkle artichokes with salt and pepper. Drizzle generously with olive oil, about 1 1/2 teaspoons per halved artichoke. Bake, uncovered and brushing with oil from the pan occasionally, until nicely browned, 30 to 40 minutes.
- As artichokes roast, make the anchovy mayonnaise: Put mayonnaise in a bowl and stir in chopped anchovies and capers, lemon zest and juice, garlic, cayenne and a little salt and pepper. Let sit for 5 minutes, then taste and adjust seasoning.
- When artichokes are ready, transfer to a serving platter or individual plates. Brush lightly with oil from the pan. Sprinkle with parsley and serve anchovy mayonnaise and lemon wedges, if you like, on the side.
PAN-FRIED ARTICHOKES WITH BASIL AND PINE NUTS
Sometimes less is best. This recipe has only a few ingredients so that the artichokes really are the stars. Adapted from Vicki Wild's 'Wild Sides: an A-Z of exceptional vegetable side dishes', the most recent cooking book which I just couldn't resist buying. The title captured my interest, and when I started to read the recipes - some simple like this one; others less so - I was totally won over.
Provided by bluemoon downunder
Categories Vegetable
Time 22m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Trim the stalk of each artichoke, leaving about 4 centimetres still attached to the artichoke.
- Peel the remaining stalk and remove the tough outer leaves and discard them.
- Blanch the artichokes in water with lemon juice and a little salt.
- Cook for 5 minutes or until just tender.
- Drain.
- Cut the artichokes into quarters lengthwise, and set aside.
- Heat the oil in a sauté pan over a medium heat, add the garlic and cook until golden.
- Add the artichokes and sauté until the outsides are just browned.
- Stir through the basil leaves and pine nuts and serve.
Nutrition Facts : Calories 158.8, Fat 12.7, SaturatedFat 1.4, Sodium 96.4, Carbohydrate 10.4, Fiber 5.1, Sugar 0.4, Protein 4.1
STEAMED ARTICHOKES WITH HERB-CAPER MAYONNAISE
Provided by Molly Stevens
Categories Steam Vegetarian Kid-Friendly High Fiber Mother's Day Mayonnaise Artichoke Spring Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Mix first 5 ingredients in small bowl; season herb mayonnaise with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Place steamer rack in large pot. Add just enough water to touch bottom of rack. Place artichokes on rack. Bring water to boil. Reduce heat to medium, cover, and steam until artichokes are tender when base is pierced with small sharp knife, adding more water to pot as needed, about 50 minutes. DO AHEAD: Can be made 2 hours ahead. Leave artichokes in uncovered steamer; let stand at room temperature. Resteam until heated through.
- Place artichokes on plates; cool 10 minutes. Serve with herb mayonnaise.
ARTICHOKES WITH GARLIC BASIL MAYONNAISE RECIPE
Provided by Kitchenbee
Number Of Ingredients 11
Steps:
- To make the mayonnaise, warm the uncracked eggs in a small bowl of hot tap water for 3 minutes. In a blender, combine the egg, mustard, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a 2 cup glass measuring cup, mix the vegetable and olive oils. With the motor running, slowly drizzle in the combined oils (it should take at least 1 minutes) to make a thick mayonnaise. Scrape the mayonnaise into a bowl. Stir in the basil and garlic, then 1 tablespoon hot water. Set aside. Bring a large pot of lightly salted water to a boil over high heat. Meanwhile, in a large bowl, stir together 2 quarts cold water and the vinegar. Working with 1 artichoke at a time, and using a large, sharp knife, cut off the stem flush with the base. Pull of any damage outer leaves, then cut 1 inch off the top. Using kitchen shears, snip off any remaining thorny leaf tips, then submerge in the vinegar water. When all the artichokes are trimmed, drain them and add to the boiling water. Cover and cook until the tough leaves at the bottom of an artichoke can be easily removed, about 40 minutes, depending on the size of the artichoke. Using tongs, transfer the artichokes, upside down to a colander to let drain. Serve the artichokes warm or at room temperature, with the mayonnaise for dipping.
PASTA WITH ARTICHOKES AND BASIL
Make and share this Pasta With Artichokes and Basil recipe from Food.com.
Provided by AZPARZYCH
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Immediately drain. Return pasta to pan; keep warm.
- Meanwhile, place artichoke hearts in a colander under cold running water to separate. In a large skillet cook and stir artichokes, sweet pepper, onion, and garlic in hot oil over medium-high heat for about 5 minutes or until vegetables are tender.
- Stir in tomato and basil; cook and stir about 2 minutes more or until heated through. Add artichoke mixture to pasta. Toss gently to mix. Sprinkle each serving with Parmesan cheese. Makes 4 to 6 side-dish servings.
STEAMED ARTICHOKES WITH TARRAGON MAYONNAISE
Artichokes can be steamed and chilled in advance and served with tarragon-flecked mayonnaise as a simple starter.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Squeeze juice of 1 lemon into a large bowl of cold water.
- Trim stem of 1 artichoke flush with bottom. Snap off outer leaves. Using kitchen shears, cut off tips of remaining leaves. Place in lemon water. Repeat.
- Drain artichokes, and place in a pot in a single snug layer (in batches if necessary). Add 1/4 cup water. Bring to a simmer, cover, and steam until tender, about 35 minutes. Remove from pot. Let cool. Cover, and refrigerate for up to 2 hours.
- Meanwhile, zest and juice remaining lemon. Whisk zest, 2 tablespoons juice, the mayonnaise, tarragon, hot sauce, salt, and pepper. Serve alongside artichokes.
More about "artichokes with basil mayonnaise food"
NIGEL SLATER’S RECIPE FOR FRIED ARTICHOKES AND BASIL …
ARTICHOKES WITH BASIL MAYONNAISE RECIPE | BON APPéTIT
From bonappetit.com
5/5 (1)Servings 6
GUEST RECIPE: ARTICHOKE WITH BASIL AIOLI - THE ARMENIAN …
From mirrorspectator.com
ROASTED ARTICHOKES WITH LEMON GARLIC MAYO - BREEZY …
From breezybakes.com
STEAMED ARTICHOKES WITH BALSAMIC MAYO DIPPING SAUCE - LAALOOSH
From laaloosh.com
ARTICHOKES AND BASIL MAYONNAISE – GINA'S COTTAGE
From ginascottage.net
ARTICHOKES WITH GARLIC-THYME MAYONNAISE RECIPE | MYRECIPES
From myrecipes.com
STEAMED ARTICHOKES WITH GARLIC MAYONNAISE - FAMILY SPICE
From familyspice.com
STEAMED ARTICHOKES WITH LEMON-BASIL AIOLI RECIPE | EATINGWELL
From eatingwell.com
BASIL ARTICHOKE SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
GRILLED ARTICHOKES WITH LEMON-BASIL DIPPING SAUCE
From foodieandwine.com
GRILLED ARTICHOKES | FEASTING AT HOME
From feastingathome.com
GRILLED ARTICHOKES WITH PESTO AIOLI - ARMANINO
From armaninofoods.com
CRISPY ROASTED ARTICHOKES RECIPE - BETTER LIVING
From onbetterliving.com
ARTICHOKES WITH BASIL MAYONNAISE | RECIPE CART
From getrecipecart.com
ARTICHOKE WITH HERBED MAYONNAISE - THE BROOKLYN COOK
From thebrooklyncook.com
ARTICHOKES WITH BUTTER AND GARLIC MAYONNAISE RECIPE
From recipetips.com
STEAMED ARTICHOKES WITH GARLIC MAYONNAISE - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
STEAMED ARTICHOKES WITH EGGLESS BASIL MAYONNAISE DIP - GLUTEN …
From fooddiez.com
ARTICHOKES WITH GARLIC-BASIL MAYONNAISE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
STEAMED ARTICHOKES WITH MUSTARD-GARLIC-BASIL MAYONNAISE
From foodrhythms.com
ARTICHOKES WITH GARLIC MAYONNAISE - RECIPEED.COM
From recipeed.com
ARTICHOKES WITH VANILLA MAYONNAISE - THE SPICE TRADER
From thespicetrader.ca
ARTICHOKES WITH ROASTED GARLIC MAYONNAISE | CANADIAN LIVING
From canadianliving.com
LEMONY GARLIC AIOLI AND GRILLED ARTICHOKES RECIPE – BLUE PLATE …
From blueplatemayo.com
WHOLE STEAMED ARTICHOKES WITH TOMATO-BASIL SALAD RECIPE
From pamelasalzman.com
BEST AIR FRYER ARTICHOKES RECIPE | FOOD NETWORK CANADA
From foodnetwork.ca
ARTICHOKES WITH BASIL MAYONNAISE - MASTERCOOK
From mastercook.com
ARTICHOKES WITH PESTO MAYONNAISE | THRIFTY FOODS RECIPES
From thriftyfoods.com
ROASTED ARTICHOKES WITH PARMESAN AND BASIL - THREE HUNGRY BOYS
From threehungryboys.com
GRILLED ARTICHOKES WITH HOMEMADE MAYONNAISE | RICARDO
From ricardocuisine.com
ARTICHOKE SAUCE WITH MAYONNAISE - HEALTHY FOOD JOY
From healthyfoodjoy.com
STEAMED ARTICHOKES WITH HERB-CAPER MAYONNAISE - BON APPéTIT
From bonappetit.com
ARTICHOKES WITH SMOKED-HERB MAYONNAISE RECIPE | MYRECIPES
From myrecipes.com
ARTICHOKES WITH BASIL MAYONNAISE - GLUTEN FREE RECIPES
From fooddiez.com
HOW TO COOK ARTICHOKES - EAT, LITTLE BIRD
From eatlittlebird.com
ARTICHOKES WITH BASIL MAYONNAISE - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love