Lemony Artichokes And Capers Dip Food

ARTICHOKE, CAPER & LEMON DIP

Artichoke, Caper & Lemon Dip image

Make and share this Artichoke, Caper & Lemon Dip recipe from Food.com.

Provided by English_Rose

Categories Vegetable

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

10 ounces artichokes, marinated, drained
1 garlic clove
2 ounces pine nuts, toasted, plus extra
1 lemon, zest and juice
3 tablespoons parmesan cheese, grated
1 ounce flat leaf parsley, a few leaves reserved
3 tablespoons extra virgin olive oil

Steps:

Combine all ingredients in a food processor or blender, then season with salt and pepper.
Purée until fine, then scrape into a bowl.
Sprinkle with extra pine nuts and the reserved parsley leaves to serve.

Nutrition Facts : Calories 121.9, Fat 10.6, SaturatedFat 1.4, Cholesterol 1.6, Sodium 65, Carbohydrate 6.5, Fiber 3, Sugar 0.3, Protein 3.1

STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE

Steamed Whole Artichokes with Spicy Lemon Caper Mayonnaise image

This is a dish that takes you straight to a French bistro. I love it because we cook the artichokes whole and eat the whole thing! While the recipe calls for a steaming method, you can easily submerge them in a large pot of boiling, lightly salted water and cook until tender. When I was living in Paris, a glass of cheap, dry white wine with a few ice cubes and this artichoke with the spicy dipping sauce made for a classic bistro appetizer moment. Pull off the leaves, dunk in the sauce and enjoy. Scoop the fuzzy "hay" off the top of the artichoke to find the heart in the center-the best part! Don't like spicy? Simply make the sauce without the hot sauce or pepper flakes.

Provided by Alex Guarnaschelli

Categories appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 large artichokes
6 tablespoons mayonnaise
3 tablespoons extra-virgin olive oil
2 tablespoons capers, coarsely chopped
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon plus 2 teaspoons hot sauce
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives

Steps:

Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked.
In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom.
In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives.
Serve the artichokes with the dipping sauce.

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