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 GARLICKY DIPPING SAUCE
I grew up eating artichokes dipped in a garlic butter, which is delicious, but i wanted something i wouldn't feel so guilty about eating. So, i came up with this recipe as a test, and it was really good. I use non-fat Greek yogurt, it is a little thicker, but you could use regular non-fat/low-fat yogurt, or even sour cream. I make things for 2, so if you want more, just make twice as much dipping sauce.
Provided by Mama Sass
Categories Vegetable
Time 1h
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Trim bottom stalk of artichokes, leaving about 1 inch. Cut off the first couple of inches of the top of the artichoke. If your artichoke is dangerously spikey, or you are serving these to kids/company, you may want to trim the tips of all the remaining leaves with scissors. Rinse the artichokes well, under running water.
- Put about 2 inches of water in the bottom of a big pot, and place the artichokes top down. Throw in the bay leaf and crushed garlic clove. Cover and bring to a boil, then lower heat so the liquid is just simmering. Steam like this for about 30-45 minutes.
- Make the dip by putting the minced garlic, margarine, and lemon juice in a microwave safe bowl and heating for 30 seconds. Add the dill, yogurt, and salt & pepper. If you want your sauce thick like this, then you are done. I like my dip a little runnier, so i add a little milk until it is the consistancy that i want. Either way, cover and put in the fridge until the artichokes are ready.
- Let artichokes cool off for about 10 minutes before serving.
Nutrition Facts : Calories 153.4, Fat 6, SaturatedFat 1.3, Cholesterol 1.2, Sodium 235.3, Carbohydrate 20.1, Fiber 7.1, Sugar 6.1, Protein 8.1
STEAMED ARTICHOKES AND ROASTED GARLIC DIPPING SAUCE
Don't be afraid of the artichoke! This recipe will tell you how to prepare it and to how to actually eat it! (the first time I had no clue what was edible on this cactus-like thing). It is healthy (esp. steamed) and full of fiber. This is a delicious and simple way to enjoy artichokes! The roasted garlic is so mellow and can be prepared while the artichokes are steaming to save time. Sour cream can be substituted with plain yogurt to cut calories. The steaming time of the artichokes and roasting time of the garlic bulb will vary slightly depending on the sizes you have.
Provided by JMigs0
Categories Vegetable
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Cut off the bottom stems of the artichokes with a serrated knife and rub the artichoke bottoms with the lemon. Cut about 2 inches off the top of the artichoke, drizzle some lemon juice over the top as well.
- Optional: Using kitchen scissors, snip off prickly ends of each leaf for easier enjoyment later.
- Place the artichokes in a steamer and steam 40 to 50 minutes, or until the bottoms are tender when pierced and the leaves pulls out easily. When it's done, quickly plunge into a bowl of iced water to stop the cooking and drain.
- While steaming the artichokes, prepare the garlic for the sauce: Cut off top of garlic bulb (enough to expose tops of most garlic cloves). Drizzle enough olive oil over the cut cloves to drench the top and sides, sprinkle a pinch of salt as well. Wrap foil around the garlic bulb and seal at the top. Roast in 400 degree oven (I use my little toaster oven) for about 30-40 minutes until soft and roasted, browned around the tops and edges is a good indicator. Let it cool for about 10 minutes.
- When cool enough to handle, squeeze the garlic cloves from their bulbs by pressing with your hands from the bottom of the bulbs to the top (cut side) into a small bowl. Add the mayonnaise and sour cream, and stir with fork to blend well. Add salt if needed and black pepper to taste. Cover and refrigerate until needed.
- To eat the artichoke, pull the leaves and dip the bottom tender part into the sauce, pull the tender "meat" with your teeth on the bottom part of the leaves, don't eat (discard) the rough tops. Towards the inside you can bite off more of the tender bottoms of the leaves. Towards the heart of the artichoke, you will see pins and needle-like fuzzy stuff which you can scrape off with a spoon, then you can eat the best part of all, the center or "heart" of the artichoke.
Nutrition Facts : Calories 372.8, Fat 28, SaturatedFat 5, Cholesterol 10.1, Sodium 240.5, Carbohydrate 29.9, Fiber 8.3, Sugar 3.6, Protein 6.8
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
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
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