Artichokes With Lemon Mint Dressing Recipes

Steps:

• Squeeze juice from halved lemons into large bowl filled with cold water. Cut stem off 1 artichoke, leaving about 1 inch. Snap off outer 2 rows of leaves. Cut off top 1/3 of artichoke. Quarter artichoke lengthwise. Using small knife, cut out choke and prickly small leaves. Place artichoke in lemon water. Repeat with remaining artichokes.
• Bring large pot of salted water to boil. Drain artichokes, add to pot, and boil until crisp-tender, about 15 minutes. Drain. Transfer artichokes to rack and cool. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Whisk oil, 1/3 cup lemon juice, and mint in small bowl. Season dressing to taste with salt and pepper. Brush artichokes with dressing. Grill until tender and lightly charred in spots, turning occasionally, about 8 minutes. Transfer artichokes to platter. Drizzle with some of remaining dressing. Serve warm or at room temperature.

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.

Steps:

• Squeeze 2 lemon halves into a large bowl of cold water.
• 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 of leaves in same manner until you reach pale yellow leaves.
• Cut off remaining leaves 1/2 inch above top of artichoke base using a sharp knife, then pull out purple leaves and scoop out fuzzy choke with a melon-ball cutter. Trim dark green fibrous parts from base and side of artichoke.
• Trim a thin slice from stem end, then trim side of stem down to pale green inner core. Rub cut surfaces with lemon halves, then put artichokes in lemon water.
• Trim remaining artichokes in same manner.
• Combine lemon juice, water (3 cups), oil, 3 tablespoons mint, garlic, and 1 teaspoon salt in a 4-to 5-quarts heavy pot (wide enough to hold artichokes in 1 layer with stems pointing upward) and bring to a simmer.
• Stand artichokes, stem ends up, in liquid and cover with a round of parchment paper. Simmer, covered with parchment and lid, until just tender when artichoke bottom is pierced with a knife, 25 to 30 minutes.
• Transfer artichokes with a slotted spoon to a shallow serving dish. Boil cooking liquid until reduced to about 1/2 cup, about 20 minutes. During last 2 minutes of boiling, whisk liquid until it emulsifies. Pour over artichokes and sprinkle with remaining 2 tablespoons mint.
• What to drink:
• Yarden Galilee Cabernet Sauvignon '05

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).

Steps:

• Preheat oven to 400°. Using a sharp knife, cut 1 in. from top of each artichoke. Using kitchen scissors, cut off tips of outer leaves. Cut each artichoke lengthwise in half. With a spoon, carefully scrape and remove fuzzy center of artichokes. , Drizzle oil into a 15x10x1-in. baking pan. Rub cut surfaces of artichokes with lemon half; sprinkle with salt and pepper. Place in pan, cut side down. Squeeze lemon juice over artichokes. Cover pan with foil; bake on a lower oven rack until tender and a leaf near the center pulls out easily, 50-55 minutes., Meanwhile, mix aioli ingredients; refrigerate until serving. Serve with artichokes.

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.