STEAMED ARTICHOKES WITH LEMON BUTTER
Large, plump artichokes are generally better for steaming than smaller ones. They may take longer to soften, but you'll end up with plenty of meaty petals to pull off and dip into the lemon butter. This recipe gives instructions for steaming the artichokes in a traditional pot, but a pressure cooker (either electric or stovetop) is a faster option if you have one. See the Note below for instructions.
Provided by Melissa Clark
Categories vegetables, appetizer, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 5
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).
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 115 milligrams, Sugar 1 gram, TransFat 0 grams
ARTICHOKES WITH LEMON GARLIC SAUCE, FRIED RECIPE - (4/5)
Provided by Golfwidow7
Number Of Ingredients 11
Steps:
- 1. Combine mayonnaise, garlic, lemon zest and juice in a small bowl and add salt and pepper to taste. Chill in the refrigerator while frying the artichokes. 2. Heat oil in a small skillet to about 350 degrees. 3. Whisk egg and milk in a small bowl. Combine Parmesan and breadcrumbs and place in another small bowl. Dip artichoke in egg mixture coating well, then dip in breadcrumb mixture. 4. Fry artichokes for 2-3 minutes or until golden brown. Remove artichokes from skillet and place on a paper towel to drain the excess oil. Sprinkle with additional Parmesan cheese. Serve immediately with lemon garlic dipping sauce.
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
ARTICHOKES WITH LEMON-GARLIC BUTTER
Provided by Ruth Jacobson
Categories Garlic Appetizer Side Steam Vegetarian Quick & Easy Low/No Sugar Lemon Artichoke Bon Appétit Chicago Illinois Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. 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. Arrange artichokes on rack. Bring water to boil over high heat. Cover pot; steam artichokes until knife pierces base easily, adding more water if necessary, about 45 minutes.
- Meanwhile, 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.
FISH WITH ARTICHOKE LEMON SAUCE
You can prepare almost any fish you like in any manner you like: grilled, broiled, steamed, baked, fried, and this sauce will dress it up perfectly.
Provided by Geema
Categories Sauces
Time 10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a blender or food processor, puree the artichoke hearts with the capers, parsley, garlic, broth, egg holk and lemon juice, scraping down the sides.
- With the motor running, add the olive oil in a thin stream, blending teh sauce until it is smooth.
- Add salt and pepper to taste.
- Spoon the sauce around the cooked fish fillets and then garnish with the lemon slices and more parsley.
Nutrition Facts : Calories 281.8, Fat 11.3, SaturatedFat 1.8, Cholesterol 130.5, Sodium 199, Carbohydrate 1.1, Fiber 0.5, Sugar 0.1, Protein 41.9
SAUTEED ARTICHOKES IN LEMON GARLIC SAUCE
Very easy, and quite elegant. Serve as a first course with crusty french bread for dipping....mmmmm!
Provided by canarygirl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a sauteé pan over medium high heat.
- Add garlic and artichokes and season with salt and pepper.
- Sauteé garlic and artichokes 3-5 minutes, add remaining ingredients and lower heat to medium low.
- Simmer about 10 minutes.
- Serve hot.
ARTICHOKES BRAISED IN LEMON AND OLIVE OIL
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.
Provided by Maggie Ruggiero
Categories Side Braise Dinner Lemon Artichoke Fall Potluck Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (first course or side dish) servings
Number Of Ingredients 12
Steps:
- Trim artichokes into hearts:
- Add lemon halves to a large bowl of cold water, squeezing to release juice.
- Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.
- Cut remaining leaves flush with top of artichoke bottom using a sharp knife. Trim dark green fibrous parts from base and sides of artichoke.
- Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.
- Cook shallots, carrot, garlic, and seeds in 1/4 cup oil in a 4-to 5-quart heavy pot (pot should be wide enough to hold artichokes in 1 layer with stems pointing upward) over medium heat, stirring occasionally, 3 minutes. Add water, zest, and 3 tablespoons lemon juice and bring to a simmer. Stand artichokes in pot and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover artichokes with wax paper, then a lid, and simmer over medium-low heat until bases are just tender when pierced with a knife, 20 to 30 minutes.
- Transfer artichokes to a dish and reserve cooking liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner choke (fuzzy center and any sharp leaves).
- Heat 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown cut sides of artichokes in 2 batches, about 2 minutes per batch, transferring to a serving dish. Add reserved cooking liquid to skillet along with remaining tablespoon lemon juice and remaining 2 tablespoons oil. Boil vigorously 3 minutes, then stir in parsley and pour over artichokes. Serve warm or at room temperature.
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