STEAMED ARTICHOKES WITH HARISSA MAYONNAISE DIPPING SAUCE
Harissa is a hot chile pepper paste which includes roasted red peppers, hot peppers, garlic and spices. It's used frequently in the cuisines of Tunisia, Libya, Algeria and Morocco. You can use other hot pepper sauces and pastes instead, such as sriracha (Thai and Vietnamese) or gochujang (Korean). You can easily multiply this recipe as needed. If you have a steamer basket you can use it, but cooking the artichokes in just 2 inches of water will allow them to steam directly in the pot.
Provided by Katie Workman
Categories appetizer
Time 55m
Yield 2 servings
Number Of Ingredients 9
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 ARTICHOKES WITH MAYONNAISE-MUSTARD SAUCE
Flavored steaming water adds succulence to these. The dipping sauce is a little different from plain mayonnaise or melted butter (although those are very good, too). Fresh artichokes should have tightly closed heads and not be withered-looking. To make a nice presentation, cut an inch off the top of the artichokes with a sharp knife, and snip the thorny tips from the leaves with kitchen shears. Cut the stems off flush with the bottom of the artichokes, then cut off the dark, dried-out ends of the stems. Steam the green sections of the stems right along with the artichokes. Sometimes the stems taste good and sometimes they don't, but you won't know unless you cook them. Try a bite of the stems when they are tender. If they taste good but are fibrous, peel them with a sharp knife. If they are good, you have bonus bites of tasty artichoke. If they taste bitter, just add them to the compost pile. A teaspoon is the perfect tool to scrape off the fuzzy center after eating the tender parts of the leaves. Please remove the fuzzy choke with care. As my father used to say, "That's the part that choked Arty." Then you can eat the artichoke bottom. That is your reward for all the work you did to pull off, dip and nibble the leaves one at a time. I have cooked them this way for a long time and am not sure where the idea came from, but it was probably Julia Child. The sauce is from my DBF. His brother made it when they were boys at home. It's good on broccoli, too.
Provided by Heirloom Tomato
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 90, Fat 3.6, SaturatedFat 0.5, Sodium 556.4, Carbohydrate 13.4, Fiber 6.9, Protein 4.2
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.
STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE
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
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.
STEAMED ARTICHOKES WITH TWO DIPPING SAUCES
Steps:
- STEAMED ARTICHOKES
- Prepare a bowl of water large enough to hold all of the artichokes. Peel 1 lemon with a vegetable peeler, then cut in half and squeeze the juice into the bowl.
- Remove any tough outer leaves from artichokes. Working with one artichoke at a time, use a serrated knife to cut off the top quarter of each. Use kitchen shears to trim sharp tips of the leaves. Remove any small leaves from bottom and trim stem just enough that artichoke can stand upright; place in lemon water to keep it from turning brown while repeating with remaining artichokes.
- Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil. Place the lemon peel and artichokes, stem ends down, in basket. Cover and steam until bases of artichokes are easily pierced with the tip of a sharp knife, about 20 minutes.
- When cool enough to handle, use a small spoon to scoop out center cone; scrape out purple leaves and fuzzy choke. Serve artichokes with dipping sauces, as desired
- TARRAGON-YOGURT SAUCE
- Mix together yogurt, lemon zest and juice, tarragon, parsley, and 1 teaspoon salt; season with pepper.
- SPICY AÏOLI
- Bring 1 inch of water to a boil in a small saucepan. Blanch garlic until tender, 3 to 5 minutes; drain and mash garlic into a paste.
- Whisk together garlic, egg yolk, mustard, and lemon juice in a bowl. Slowly whisk in oil until emulsified. Whisk in paprika, cayenne, hot sauce, and 1 teaspoon salt; season with pepper.
- nutrition information
- Per Serving (artichokes)
- Calories: 61
- Saturated Fat: .1g
- Unsaturated Fat: 0g
- Cholesterol: 0mg
- Carbohydrates: 14g
- Protein: 4g
- Sodium: 121mg
- Fiber: 7g
- nutrition information (TARRAGON-YOGURT SAUCE)
- Per 1/4-cup Serving:
- Calories: 30
- Saturated Fat: .6g
- Unsaturated Fat: 0g
- Cholesterol: 2.8mg
- Carbohydrates: 2.3g
- Protein: 3.6g
- Sodium: 495mg
- Fiber: .2g
- nutrition information (SPICY AÏOLI)
- Per 2-tablespoon Serving:
- Calories: 202
- Saturated Fat: 3.2g
- Unsaturated Fat: 18.5g
- Cholesterol: 25.6mg
- Carbohydrates: 1.5g
- Protein: .5g
- Sodium: 287mg
- Fiber: .3g
10 ARTICHOKE DIPPING SAUCES
No dry artichokes here! Here are 10 simple and easy dipping sauce ideas.
Provided by Kare for Kitchen Treaty
Number Of Ingredients 5
Steps:
- Mix together in a small bowl and serve.
MOM'S BEST DIPPING SAUCE FOR STEAMED ARTICHOKE
This rich dipping sauce comes courtesy of my wonderful brother-in-law ... a very good cook! I had this at his house and blackmailed my sister into sneaking out the recipe to me. Worth it!!!
Provided by SillyWizard
Categories Vegetable
Time 1h5m
Yield 2 cups, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together in a glass or ceramic bowl.
- Cover tightly with plastic wrap.
- Chill for at least one hour.
Nutrition Facts : Calories 472.6, Fat 39.4, SaturatedFat 5.8, Cholesterol 30.6, Sodium 879.1, Carbohydrate 31.1, Fiber 0.1, Sugar 8.7, Protein 1.5
LEMON AND MUSTARD DIPPING SAUCE FOR ARTICHOKES
This artichoke accompaniment is a tasty, healthy alternative to mayonnaise or butter.
Provided by Annaid
Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes
Time 15m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 9.3 calories, Carbohydrate 2.3 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 0.1 g
EASY STEAMED ARTICHOKES
These leafy, mild-flavored veggies get at the heart of spring. Our method for steaming artichokes could not be easier, but the result is an impressive, delicious side dish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Prepare artichokes for steaming: Snap off tough outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon.
- Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil. Place artichokes in steamer basket, stem-side up. Cover pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes; add more water to pot, if necessary. Serve warm or at room temperature with Easy Hollandaise or melted butter, if desired.
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.
STEAMED ARTICHOKES WITH VINAIGRETTE DIPPING SAUCE
Artichokes are not the friendliest of vegetables. They are a good source of magnesium, potassium and fiber, and they require a little work, but it's time well-spent. The simplest way to prepare an artichoke is to steam it, there's hardly any trimming at all. Serve it with a dipping sauce and work your way, perhaps with a friend or loved one, to the heart. Then scrape away the chokes and divvy up the prize at the middle.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 1h
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 20 grams, Carbohydrate 9 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 282 milligrams, Sugar 2 grams, TransFat 0 grams
STEAMED ARTICHOKES WITH LEMON SAUCE
"My husband created this smooth tangy sauce back in the 60's," recalls Lois Gelzer of Standish, Maine. "It complements the steamed artichokes, whether they're served warm or cold."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place the artichokes upside down in a steamer basket; place the basket in a saucepan over 1 in. of boiling water. Cover and steam for 25-35 minutes or until tender. , In a small bowl, combine the mayonnaise, lemon juice, salt and hot pepper sauce. Cover and refrigerate. Serve with artichokes.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 534mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges
STEAMED ARTICHOKES WITH CURRY DIPPING SAUCE
A mayonnaise sauce with a little different twist. I was surprised and pleased to find that the typical seasonings in curries work so well with artichokes. Hope you enjoy this. (Low fat mayo works fine in this recipe, but bottled lemon juice doe not - use fresh squeezed) Note: the sauce is highly seasoned. If you wish a milder sauce, reduce all spices to half.
Provided by dianegrapegrower
Categories < 60 Mins
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 173.7, Fat 5.5, SaturatedFat 0.4, Sodium 1568.6, Carbohydrate 26.8, Fiber 13.3, Sugar 3.1, Protein 11.3
ARTICHOKE HEARTS IN MUSTARD SAUCE
I have a community cookbook from an auto glass company and this was submitted by Grace WIlliams, State Farms, St. Petersburg. Oven and microwave instuctions given. I haven't tried this yet.
Provided by Oolala
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place artichoke hearts in a 1 quart casserole dish.
- Combine mayonnaise, garlic, sour cream, mustard and Worcestershire sauce in a small bowl and stir well.
- Spread mayonnaise mixture over the artichokes evenly.
- Sprinkle breadcrumbs on top.
- Bake at 350 degrees F. for 25 minutes or until thoroughly heated.
- Remove from oven and sprinkle with parsley.
- *Can be cooked in a microwave with only the mayonnaise mixture on the artichokes first, for 5 minutes on high. Then sprinkle with breadcrumbs and cook on high for 4-5 minutes or until heated. Sprinkle with parsley and serve warm.
Nutrition Facts : Calories 187.8, Fat 8.7, SaturatedFat 2.7, Cholesterol 10.1, Sodium 710.1, Carbohydrate 25, Fiber 7.5, Sugar 3.3, Protein 6.3
SIMPLE STEAMED ARTICHOKES
These steamed artichokes are delicious and light, perfect for an appetizer. Dip the leaves in melted butter or mayonnaise.
Provided by Kelly
Categories Side Dish Vegetables
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- Cut stem from artichokes and discard, making sure the bottom of each artichoke is flat. Cut top 1 inch (or so) of the artichoke and discard. Snip the thorny ends from each artichoke leaf with a pair of kitchen scissors.
- Fill the bottom of a pot with a couple of inches of water, adding garlic, lemon juice, and bay leaf to the water. Place a steamer basket in the pot, making sure that the water does not flow over the bottom of the steamer basket.
- Place the artichokes in the basket, resting on the flattened bottoms.
- Bring water to a boil, cover the pot, and cook until the leaves can be easily pulled from the artichoke, 20 to 30 minutes.
Nutrition Facts : Calories 64.5 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 7 g, Protein 4.3 g, Sodium 120.7 mg, Sugar 1.5 g
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.
DIPPING SAUCE FOR ARTICHOKES
A boyfriend's mother taught me this great dipping sauce for artichokes and asparagus. It's somewhat like aioli. Replace dried basil for fresh, and garlic salt for the garlic. If you do use dried basil, cut the original amount in half. Use low-fat mayonnaise if you like.
Provided by Andrea Alexander
Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes
Time 10m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 8.8 g, Cholesterol 7.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.4 g, Sodium 236.9 mg, Sugar 2.4 g
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.
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