2 Easy Artichoke Dipping Sauces Recipes

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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



Dipping Sauce for Artichokes image

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

¼ cup mayonnaise
½ clove garlic, finely chopped
1 ½ tablespoons lemon juice
1 ½ teaspoons chopped fresh basil
1 teaspoon Worcestershire sauce

STEAMED ARTICHOKES WITH TWO DIPPING SAUCES

Categories     Sauce     Steam     Artichoke     Boil

Yield serves 4

Number Of Ingredients 21



Steamed Artichokes with Two Dipping Sauces image

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

STEAMED ARTICHOKES
1 lemon
4 globe artichokes (12 ounces each)
TARRAGON-YOGURT SAUCE
3/4 cup plain Greek-style yogurt (2 percent)
1 teaspoon finely grated lemon zest, and 1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon finely minced fresh tarragon
1 tablespoon finely minced fresh flat-leaf parsley
Coarse salt and freshly ground pepper
(makes 1 cup)
SPICY AÏOLI
2 garlic cloves
1 large egg yolk
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil
1 tablespoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 to 1/2 teaspoon hot sauce, such as Tabasco
Coarse salt and freshly ground black pepper
(makes 1 cup)

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