Lemon And Mustard Dipping Sauce For Artichokes Food

ARTICHOKE DIPPING SAUCE

Steps:

• In a small bowl, mix together the mayo, yogurt, lemon juice, mustard, and garlic. Season with freshly ground black pepper and sprinkle chives on top.
• Serve with steamed or roasted artichokes. See the blog post above for additional serving suggestions.

LEMON AND MUSTARD DIPPING SAUCE FOR ARTICHOKES

Steps:

• Pour broth and lemon juice into a saucepan, and set over high heat. Stir in mustard, garlic powder, and black pepper. Bring to a boil.
• In a small bowl, stir together cornstarch and water. Pour into boiling mixture, and stir well. Reduce heat to medium, and simmer until sauce thickens.

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.

LEMON AND MUSTARD DIPPING SAUCE FOR ARTICHOKES

Steps:

• Pour broth and lemon juice into a saucepan, and set over high heat. Stir in mustard, garlic powder, and black pepper. Bring to a boil.
• In a small bowl, stir together cornstarch and water. Pour into boiling mixture, and stir well. Reduce heat to medium, and simmer until sauce thickens.

MOM'S BEST DIPPING SAUCE FOR STEAMED ARTICHOKE

Steps:

• Mix all ingredients together in a glass or ceramic bowl.
• Cover tightly with plastic wrap.
• Chill for at least one hour.

LEMON AND MUSTARD DIPPING SAUCE FOR ARTICHOKES

Steps:

• Pour broth and lemon juice into a saucepan, and set over high heat. Stir in mustard, garlic powder, and black pepper. Bring to a boil.
• In a small bowl, stir together cornstarch and water. Pour into boiling mixture, and stir well. Reduce heat to medium, and simmer until sauce thickens.

WHOLE ARTICHOKES WITH LEMON-THYME DIPPING SAUCE

Steps:

• Fill 5-quart saucepan two-thirds full with water. Heat to boiling.
• Use knife to trim thick stem at bottoms of each artichoke. Using scissors, snip off tips of leaves. Cut and discard 1 1/2 inches off top of each artichoke. Rinse artichokes thoroughly with cold running water, and transfer them to pan of boiling water. Add juice of 1 lemon and salt to taste. Cover; cook over medium-low heat about 45 minutes or until bottoms of artichokes are tender.
• Meanwhile, in small bowl, beat dipping sauce ingredients with whisk until emulsified. Pour into dipping bowl, and set aside.
• Gently remove cooked artichokes from hot water and place upside down on cooling rack to drain 5 minutes. Turn right side up, and gently pull open tops of artichokes until you see pale yellow leaves, and pull those out to reveal the hairy choke. Use a spoon to scoop out the choke. Use your hands to gently close up the artichokes.
• To eat, pull off leaves starting at base, dip in sauce and bite off soft part found at base of each leaf. Discard remaining part of leaf. Once all leaves are gone, you will find the artichoke heart. Eat that part with the help of a fork and knife, dipping it in sauce.

STEAMED ARTICHOKES WITH MAYONNAISE-MUSTARD SAUCE

Steps:

• Place one to two inches of water into a large pot with a tight-fitting lid and add the olive oil, red wine vinegar, salt, and whole peppercorns to the water.
• Insert the steaming basket and place artichokes and trimmed stems inside the basket. If you don't have a steamer, it also works to place the artichokes directly into the water, bottoms down.
• With lid off, heat until water boils, then put lid on and turn heat down to low to maintain a simmer.
• Steam or simmer for 25-30 minutes or until a sharp knife can easily pierce bottoms of the artichokes near the stems. To be sure, test them all. Larger artichokes will take longer to cook. Remove hot artichokes from the pot with tongs.
• To make the sauce: Mix about one part of yellow mustard into six parts of good mayonnaise. The sauce should be light yellow and not taste like either mayonnaise or mustard, but like a new sauce all its own. Add more of either ingredient as needed to get the "new" sauce.

ARTICHOKES WITH LEMON ROSEMARY SAUCE

Steps:

• Remove stems from artichokes and cut off the top third.
• Cut artichokes in half, lengthwise, and scrape out the woody"choke" (using a spoon or knife is good, but I like a tomato shark); trim away rough purple tips from inside.
• Remove the lower outermost leaves and trim the prickly part off the top of the remaining leaves.
• Rinse and drain artichokes.
• Heat olive oil in a large skillet, and place artichokes cut-side-down in the pan.
• Add chicken broth and wine to the pan, then bring to a boil, reduce heat, cover, and cook for approximately 20 minutes, or until the artichokes are fork-tender.
• While the artichokes are cooking, prepare the sauce.
• Heat the butter in a small saucepan and add the rosemary and cook until lightly fragrant.
• Add half the remaining chicken broth, and stir to mix.
• In a small bowl, mix together the egg yolks, lemon juice, cornstarch, and remaining chicken broth.
• Pour a slight amount of hot broth into the eggs to temper it, whisking well.
• Return egg yolk mixture to the saucepan, and whisk over low heat until sauce thickens, about 5-8 minutes.
• Serve the sauce over the cooked artichokes, or as a dipping sauce, whichever you prefer.
• To eat artichokes, remove leaves and run the leaf through your closed teeth, bottom end first, scraping off the flesh.
• When all the leaves are gone, the remaining heart is totally edible.

10 ARTICHOKE DIPPING SAUCES

Steps:

• Mix together in a small bowl and serve.

ARTICHOKES WITH LEMON ZA'ATAR DIPPING SAUCE

Steps:

• Make the lemon za'atar dipping sauce: Put the mayonnaise, lemon juice, sesame seeds, thyme, mustard, sumac, salt, and cayenne in a small mixing bowl. Stir well with a rubber spatula or a spoon to combine. (Note: The sauce can be refrigerated, with plastic wrap pressed against the surface, for up to 2 days.).
• Prepare the artichokes: first cut off the bottom portion of the stem, leaving only 1 inch of the stem attached. Using a sharp knife (sometimes a serrated knife works best for this), cut off the tip of the artichoke, slicing straight across about 2 inches down. Using scissors, clip off the sharp spikes on the tips of the remaining leaves.
• Put the artichokes in a large pot, and add enough water to reach three-quarters of the way up the artichokes. Squeeze the lemon quarters into the water and then throw the quarters in as well. Add the salt and olive oil to the water. Cover, and cook over high heat until the water comes to a boil, about 15 minutes. Reduce the heat to low and simmer, still covered, for 30 minutes. Test an artichoke to see if it's done by gently tugging one of the lower leaves. It should come off easily but with resistance, and the whole leaf should pull out in one piece, not fall apart.
• Turn off the heat. Remove the artichokes, put them upside down on a plate to drain, and let them cool to room temperature, 15 to 20 minutes.
• Once they have cooled, cut each artichoke in half lengthwise. With a spoon, gently scoop out and discard the fuzzy inner choke and the pointy purple leaves that line the inside. Cut each half in half again, creating small portions that are more easily shared. Arrange them on a platter and serve with the lemon za'atar dipping sauce.