Artichokes With Dijon Dill Dip Recipes

Steps:

• Mix together in a small bowl and serve.

Steps:

• 1. BOILING STEP: Fresh artichoke, lemon, minced garlic, salt, and bay leaf- Trim and clean fresh artichoke leaving stem on. Add two slices of lemon, 1 Tsp of minced garlic, salt, bay leaf, pinch of black pepper to boiling water. ( enough water to cover the whole artichoke in the pot) Also squeeze the rest of lemon juice in to water. Boil at a high simmer for 25-40 mins ..it very on time because of size of the artichoke. please watch vid of more tips. Fresh artichoke is done when you poke threw the stem with a knife. If needing tips on how to clean, prep and boil fresh artichoke go to the link below http://www.oceanmist.com/products/how-to-prepare/how-to-boil-an-artichoke.aspx To get the heart of the artichoke.Pull off outer petals, one at a time. You can scrape the white fleshy end with a spoon and use this for your dip. This is tedious part. Continue peeling until all of the petals are removed. With a knife or spoon, scrape out and discard the inedible fuzzy part (the "choke"). This fuzzy part covers the artichoke heart. The remaining bottom of the artichoke is the delicious and tender heart. Cut into pieces for this recipe. If skipping fresh boiling step just chop 14 oz jar of prepared artichoke set aside
• 2. Butter, onions, minced garlic- add butter to skillet and sauté onions and 1/2 T of minced garlic just until soft Pre heat oven at 400
• 3. In a mixing bowl add sour cream, mayo, parmesan cheese, dijon mustard, parsley, thyme, only 1/2 cup of mozzarella cheese, saute onions and garlic, and prepared cooked artichokes. Mix well add to small baking dish top with remainder of mozzarella cheese.
• 4. bake at 400 for 10-12 mins then turn on broiler for an extra 5 mins until cheese is bubble and melted ( I serve with french bread and or chips & crackers )

Steps:

• See Introduction

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.

Steps:

• In a medium bowl, blend reserved liquid from marinated artichoke hearts, cream cheese and prepared Dijon-style mustard. When smooth, stir in marinated artichoke hearts. Chill approximately 1 hour before serving.