Steamed Artichokes With Garlicky Dipping Sauce 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.

STEAMED ARTICHOKES WITH GARLIC LEMON BUTTER

Steps:

• Cut stems and top 1 1/2 inches from artichokes.
• Cut away first outside row of artichoke leaves.
• Using scissors, cut off pointed tips of leaves.
• Place Artichokes in steamer.
• Steam artichokes until knife pierces base easily, adding more water if necessary, about 25 minutes.
• Heat oil in heavy medium saucepan over medium heat.
• Add garlic and thyme; cook 1 minute.
• Add lemon juice and butter.
• whisk until butter melts.
• Season with salt and pepper.
• Serve artichokes warm with seasoned butter.
• Dip leaves and pull off flesh with teeth and dunk heart when you reach it.

STEAMED ARTICHOKES WITH LEMON BUTTER

Steps:

• Pull off any brown or very tough outer leaves from one artichoke. Use a sharp knife to cut off the top 1 inch of artichoke, then rub with the cut side of the lemon. Use kitchen shears or scissors to cut the pointy tops off the remaining outer layer of leaves. Use a vegetable peeler or paring knife to peel the stem down to its tender pale-colored core; immediately rub the stem with a lemon half. Use your fingers to separate the center leaves to expose the fuzzy pale choke sitting on top of the heart. Use a grapefruit spoon (or other spoon) to scoop out the choke, and rub a little lemon juice over the exposed flesh. Repeat with the remaining artichokes.
• Fill a medium pot with 2 inches of water, place a steamer basket inside, and bring water to a simmer. Place the artichokes bottoms down on the rack, cover with a tight-fitting lid, and simmer over low heat until you can easily pull off an artichoke leaf, 45 minutes to 1 1/2 hours. Remove from the steamer basket and transfer to a serving platter.
• Meanwhile, in a small bowl, whisk together the lemon juice, garlic and salt. Slowly whisk in butter. To serve, have everyone pull off the leaves and dunk the meaty bottoms into the lemon butter, swirling to mix butter with each dip (the butter will separate as it sits).

STEAMED ARTICHOKES WITH GARLIC BUTTER SAUCE

Steps:

• 1. To prepare the Artichokes, you need to fill your sink withi cold water. You will need sharp kitchen scissors to cut the leave spike tips off the entire Artichoke. After the tips are gone, dip each Artichoke upside down in the water in the sink to remove any dirt or possible insects. In a steam pot with an insert with the holes in it, place your Artichokes upside down. Your steam pot should have the 3 qts of water, the chopped onion, and 1 clove minced garlic, and olive oil in it before placing the Artichokes in the steam pot. Cover the pot and turn on heat to medium high. Steam for about 35 to 45 minutes depending on whether you have an electric stove, or gas stove.
• 2. The Artichokes are done when you can poke them with a fork and it releases easily. Take them from the pot and place on a large platter. To make the butter sauce, melt the butter to liquid form, adding your second minced garlic clove, and the worchestershire sauce. Cook on low heat for about 10 minutes. To eat, pull the leaves of the Artichoke off and dip in the sauce, and scrape the "meat" off with your teeth. The heart is the best part, and you can cut it into quarters and dip in the sauce.

STEAMED ARTICHOKES WITH HARISSA MAYONNAISE DIPPING SAUCE

Steps:

• For the artichokes: Fill a pot (large enough to hold both the artichokes) with 2 inches of water. Add salt to taste and the parsley sprigs and lemon slices if using.
• Trim each artichoke by holding it firmly on its side and slicing off the top 1/2 inch or so, then cutting off the stem close to the base. Remove the smaller tough leaves around the base of the artichoke. Rinse the artichoke, separating the leaves as you do this. If you wish, you can cut off the tips of each leaf with scissors.
• Put the artichokes in the pot (the stem ends can be up or down, it doesn't matter), cover the pot and bring the water to a simmer over high heat. Reduce the heat to medium and continue to simmer until a knife slides easily into the base of an artichoke or a leaf comes out very easily when pulled, 25 to 40 minutes. Make sure the water doesn't evaporate; check after about 20 minutes and add more if needed.
• For the dipping sauce: Meanwhile, in a small bowl, blend together the mayonnaise, parsley, lemon juice and harissa. Season with salt and pepper.
• Serve the artichokes stem-side down on plates, making sure there is room on the plates to discard the leaves (or place a communal bowl in the middle of the table for people to toss in used leaves). Serve the sauce in tiny bowls on the side.

STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE

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.

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.

STEAMED ARTICHOKES WITH CURRY DIPPING SAUCE

Steps:

• Trim artichokes and remove chokes. May cut in half to make 4 servings, or leave whole. Place over simmering water and steam until tender.
• Combine all remainging ingredients and chill while artichokes are cooking.
• To serve, offer small bowls of sauce, and a bowl for discarding tough parts of leaves. Makes 2 entree servings or 4 side servings.

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.

STEAMED ARTICHOKES AND ROASTED GARLIC DIPPING SAUCE

Steps:

• Cut off the bottom stems of the artichokes with a serrated knife and rub the artichoke bottoms with the lemon. Cut about 2 inches off the top of the artichoke, drizzle some lemon juice over the top as well.
• Optional: Using kitchen scissors, snip off prickly ends of each leaf for easier enjoyment later.
• Place the artichokes in a steamer and steam 40 to 50 minutes, or until the bottoms are tender when pierced and the leaves pulls out easily. When it's done, quickly plunge into a bowl of iced water to stop the cooking and drain.
• While steaming the artichokes, prepare the garlic for the sauce: Cut off top of garlic bulb (enough to expose tops of most garlic cloves). Drizzle enough olive oil over the cut cloves to drench the top and sides, sprinkle a pinch of salt as well. Wrap foil around the garlic bulb and seal at the top. Roast in 400 degree oven (I use my little toaster oven) for about 30-40 minutes until soft and roasted, browned around the tops and edges is a good indicator. Let it cool for about 10 minutes.
• When cool enough to handle, squeeze the garlic cloves from their bulbs by pressing with your hands from the bottom of the bulbs to the top (cut side) into a small bowl. Add the mayonnaise and sour cream, and stir with fork to blend well. Add salt if needed and black pepper to taste. Cover and refrigerate until needed.
• To eat the artichoke, pull the leaves and dip the bottom tender part into the sauce, pull the tender "meat" with your teeth on the bottom part of the leaves, don't eat (discard) the rough tops. Towards the inside you can bite off more of the tender bottoms of the leaves. Towards the heart of the artichoke, you will see pins and needle-like fuzzy stuff which you can scrape off with a spoon, then you can eat the best part of all, the center or "heart" of the artichoke.

STEAMED ARTICHOKES WITH VINAIGRETTE DIPPING SAUCE

Steps:

• Lay an artichoke on its side on a cutting board. Using a large, sharp knife, cut away the entire top quarter in one slice. Rub the top with the cut lemon. Cut off the stem at the bottom, so the artichoke will stand upright, and rub the bottom with lemon. Pull off the tough bottom leaves (bracts). Then, using scissors, cut away the thorny end of each remaining bract. Rub the edges with lemon.
• Bring two inches of water to a boil in a steamer or pasta pot, and place the artichokes in the steaming basket. If they are too big to fit, place them directly in the water. Reduce the heat, cover and simmer 45 minutes or until a leaf easily pulls away. Remove from the heat. Serve hot or at room temperature with a sauce for dipping the leaves. Use your teeth to scrape the flesh from the bottom of the leaf. Have a bowl or plate on the side for the discarded leaves. When you reach the papery leaves that cover the heart in the middle, cut them away along with the choke and discard. Divvy up the heart and enjoy.
• Whisk together the vinegar, salt, Dijon mustard and garlic. Whisk in the mayonnaise, yogurt and olive oil, and blend well. Taste, adjust salt, and add pepper. Use as a dip for artichokes or other vegetables.

STEAMED ARTICHOKES WITH GARLICKY DIPPING SAUCE

Steps:

• Trim bottom stalk of artichokes, leaving about 1 inch. Cut off the first couple of inches of the top of the artichoke. If your artichoke is dangerously spikey, or you are serving these to kids/company, you may want to trim the tips of all the remaining leaves with scissors. Rinse the artichokes well, under running water.
• Put about 2 inches of water in the bottom of a big pot, and place the artichokes top down. Throw in the bay leaf and crushed garlic clove. Cover and bring to a boil, then lower heat so the liquid is just simmering. Steam like this for about 30-45 minutes.
• Make the dip by putting the minced garlic, margarine, and lemon juice in a microwave safe bowl and heating for 30 seconds. Add the dill, yogurt, and salt & pepper. If you want your sauce thick like this, then you are done. I like my dip a little runnier, so i add a little milk until it is the consistancy that i want. Either way, cover and put in the fridge until the artichokes are ready.
• Let artichokes cool off for about 10 minutes before serving.