Vinaigrette Sauce For Artichokes Recipes

Steps:

• Mix together in a small bowl and serve.

Steps:

• Trim the sharp tips of the outside artichoke leaves with a sharp knife. Cut off the top of the artichoke about 1-inch and remove the stem so that the bottom is flat. Wash the artichoke in cold water and rub all cut surfaces with some of the fresh lemon juice and pulp.
• (A round slice of lemon may be tied to the bottom of the artichoke to prevent oxidation of the base.)
• Bring water to a boil, add the salt and the remaining pieces of the lemon, rind and all, and place the artichokes base down. Cover the pot and bring the water to the boil again before lowering the heat to a simmer. Cook the artichoke at a steady simmer for 35 to 45 minutes or until a leaf pulls easily free from the center. Allow to cool for 10 minutes in the water, remove cool to room temperature. When cool some of the cooking juices may be drizzled over the top of the artichokes.
• In a stainless steel bowl combine the vinegar, mustard, herbs, salt and pepper and whisk to emulsify. Add the oil in a small steady stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to two weeks in the refrigerator, but should be brought to room temperature before using.
• Serve the artichoke with some vinaigrette on the side as a dip for each leaf or drizzled over the heart.

Steps:

• Bring a large pot of lightly salted water to a boil. Simmer artichokes in the boiling water until softened, about 30 minutes. Drain.
• Mix vinegar, salt, and pepper together in a bowl. Whisk in olive oil in a slow, steady stream until vinaigrette is blended.
• Start by eating the artichoke leaves dipped in the vinaigrette. Discard small leaves and gently scrape fuzzy choke from the hearts. Fill the hearts with vinaigrette and slice.

Steps:

• Put 1 tablespoon vinegar into a deep bowl, add salt, sugar, anchovy paste, mustard, garlic, egg yolk and pepper. Beat vigorously with a whisk.
• Pour the oil into the mixture very gradually in a thin stream, beating vigorously and constantly with a whisk. When all the oil has been incorporated, the mixture should have the consistency of a thick mayonnaise. Beat in the remaining vinegar until the sauce is fairly runny but still thickened. If further thinning is desired, beat in more vinegar, or plain water, checking the seasoning for salt at the end.

Steps:

• Lay an artichoke on its side on a cutting board. Using a large, sharp knife, cut away the entire top quarter in one slice. Rub the top with the cut lemon. Cut off the stem at the bottom, so the artichoke will stand upright, and rub the bottom with lemon. Pull off the tough bottom leaves (bracts). Then, using scissors, cut away the thorny end of each remaining bract. Rub the edges with lemon.
• Bring two inches of water to a boil in a steamer or pasta pot, and place the artichokes in the steaming basket. If they are too big to fit, place them directly in the water. Reduce the heat, cover and simmer 45 minutes or until a leaf easily pulls away. Remove from the heat. Serve hot or at room temperature with a sauce for dipping the leaves. Use your teeth to scrape the flesh from the bottom of the leaf. Have a bowl or plate on the side for the discarded leaves. When you reach the papery leaves that cover the heart in the middle, cut them away along with the choke and discard. Divvy up the heart and enjoy.
• Whisk together the vinegar, salt, Dijon mustard and garlic. Whisk in the mayonnaise, yogurt and olive oil, and blend well. Taste, adjust salt, and add pepper. Use as a dip for artichokes or other vegetables.

Steps:

• Discard the small outer leaves of the artichokes.
• With scissors, snip thorn tips from remaining leaves (optional, but recommended).
• Trim dark base from stem ends and peel coarse fibers from the stem.
• Cut artichokes in half lengthwise and rinse well.
• Choose a pan in which the artichokes fit close together in a single layer (if there are large spaces, the juices will burn).
• Pour olive oil into pan and add 1/2 teaspoon dried thyme. Roll artichokes in oil to coat, and turn cut sides down.
• Slide 1 thin lemon slice and 1 garlic clove under each artichoke half.
• Seal pan with foil.
• Bake on 375degF until artichoke bottoms are tender when pierced, 45min-1hour.
• While artichokes are baking, make vinaigrette.
• FOR VINAIGRETTE:.
• Whisk together the Balsamic Vinegar, Soy sauce salt, and Harissa.
• Slowly whisk in the olive oil.
• Refrigerate while Artichokes are baking.
• WHEN ARTICHOKES ARE READY:.
• Transfer them (cut sides up) to a platter and top with Vinaigrette.
• Should be served hot, but also good if room temperature.
• VARIATIONS (instead of vinaigrette):
• -drizzle artichokes with pan drippings.
• -microwave on high 1 tsp butter and 1 tsp lemon juice, and drizzle over artichoke.

Steps:

• Fill a small stockpot with water, and add 2 teaspoons salt and 2 tablespoons olive oil. Cut the lemon in half, squeeze juice into water, and add squeezed halves. Remove tough outer leaves of artichokes, and pare down stems using a vegetable peeler. Add artichokes to acidulated water, cover, and bring to a boil. Reduce to a simmer, and cook until leaves are easily removed and heart is tender when pierced with a knife, 15 to 20 minutes. Drain in a colander, and set aside.
• Place 1 teaspoon olive oil in a small saute pan over medium-low heat, and add the chopped shallot. Saute until translucent, about 2 minutes. Remove from heat, and add mustard, remaining 1/4 teaspoon salt, pepper, and red-wine vinegar. Slowly whisk in remaining 3 tablespoons olive oil. Serve reserved artichokes with the warm vinaigrette on the side for dipping.