Chilled Artichoke With Basil Sauce Food

ARTICHOKE-BASIL PASTA SAUCE

Steps:

• Drain artichokes, reserving marinade; set artichokes aside. In a large saucepan, saute onion and mushrooms in reserved marinade for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the artichokes, tomatoes, water, tomato paste, basil, sugar and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Serve over pasta.

DIPPING SAUCE FOR ARTICHOKES

Steps:

• Mix the mayonnaise and garlic together in a small bowl. Add the lemon juice and basil; whisk until thoroughly combined. Beat the Worcestershire sauce into the mixture. Serve immediately, or chill until serving.

CHILLED ARTICHOKE WITH BASIL SAUCE

Steps:

• To steam the artichoke: wash the artichoke under cold, running water. Trim the end of the stem to 1 inch. ( the stem is an extension of the artichoke heart and is edible!). Trim the top of the artichoke by cutting off 1/4 of the top (about an inch) and discard. Then, arrange artichokes in a steamer insert or basket in a pot deep enough to keep artichokes above water. Cover and steam over rapid-boiling water (making sure to maintain the water level), until artichokes are tender. Depending on size and quantity of artichokes, steaming time can range from 30 to 50 minutes; lift out carefully and drain. Chill until ready to eat or serve warm.
• While artichokes are steaming: Place all ingredients except bell pepper and artichokes in blender or food processor. Cover and blend until smooth. Remove from blender; stir in bell pepper. Cover and refrigerate 2 hours.
• Remove leaved from artichokes and arrange them on serving platter. Place 1 teaspoons of sauce on each leaf, or place the bowl of dip in center of leaves. Serve.

ARTICHOKES WITH BASIL MAYONNAISE

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.

CHICKEN WITH BASIL ARTICHOKE SAUCE

Steps:

• Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20-25 minutes or until chicken juices run clear., Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Serve sauce with chicken.

HERBED GRILLED ARTICHOKES

Steps:

• Fill a stockpot to half full with water. Stir Italian seasoning, basil, thyme, liquid smoke, olive oil, salt, and white wine into water. Squeeze the lemon wedges over the mixture and drop the wedge into the pot. Bring mixture to a boil over medium heat; add the artichoke halves and continue to boil until tender, 20 to 30 minutes. Remove artichokes from water and drain upside down on paper towel; allow to cool to the touch. Refrigerate until ready to serve.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Lightly coat the cooled artichoke halves with cooking spray. Cook artichoke halves on grill until edges are slightly charred. Drizzle with melted butter to serve.