WHOLE ARTICHOKES WITH LEMON-THYME DIPPING SAUCE
Whole steamed artichokes are an impressive appetizer or side dish, but they're actually very easy to make. Prepare in advance and reheat before serving with the herb-accented lemon sauce.
Provided by Paula Kittelson
Categories Side Dish
Time 1h15m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 Serving
STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE
This is a dish that takes you straight to a French bistro. I love it because we cook the artichokes whole and eat the whole thing! While the recipe calls for a steaming method, you can easily submerge them in a large pot of boiling, lightly salted water and cook until tender. When I was living in Paris, a glass of cheap, dry white wine with a few ice cubes and this artichoke with the spicy dipping sauce made for a classic bistro appetizer moment. Pull off the leaves, dunk in the sauce and enjoy. Scoop the fuzzy "hay" off the top of the artichoke to find the heart in the center-the best part! Don't like spicy? Simply make the sauce without the hot sauce or pepper flakes.
Provided by Alex Guarnaschelli
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 10
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.
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.
FRESH ARTICHOKES WITH LEMON-YOGURT DIP
Artichokes are at their best when you prepare them simply, without a lot of fuss or seasonings to overdress them. Many people dip the petals in melted butter or mayonnaise, but I think you'll love my tangy lemon-yogurt dip. -Jill Haapaniemi, Brooklyn, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings (1-1/2 cups dip).
Number Of Ingredients 8
Steps:
- Using a sharp knife, cut 1 in. from top of each artichoke and trim stem so it will stand upright. Using kitchen scissors, cut off tips of outer leaves. Place artichokes upright in a Dutch oven; cover with water and bring to a boil. Reduce heat; simmer, covered, until a leaf in the center pulls out easily, 35-40 minutes. Invert artichokes to drain. Cool slightly; cut each in half lengthwise. With a spoon, carefully scrape and remove fuzzy center of artichokes., In a cast-iron skillet or grill pan, heat oil over medium-high heat. Place artichokes in pan, cut side down. Cook until lightly browned, 5-7 minutes. Sprinkle with salt and pepper. In a small bowl, mix yogurt, lemon juice, salt and pepper. Serve with artichokes and lemon wedges.
Nutrition Facts : Calories 81 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 99mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
STEAMED ARTICHOKES WITH GARLIC LEMON BUTTER
Make and share this Steamed Artichokes with Garlic Lemon Butter recipe from Food.com.
Provided by Kimke
Categories Low Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- Place Artichokes in steamer.
- Steam artichokes until knife pierces base easily, adding more water if necessary, about 25 minutes.
- 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.
- Dip leaves and pull off flesh with teeth and dunk heart when you reach it.
Nutrition Facts : Calories 395.4, Fat 36.8, SaturatedFat 16.5, Cholesterol 61, Sodium 285.4, Carbohydrate 16.4, Fiber 7.1, Sugar 0.2, Protein 4.9
LEMON-THYME BUTTER
This makes a perfect dipping sauce for artichokes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- In a small bowl, stir together melted butter, dried thyme, and fresh lemon juice. Season with coarse salt and ground pepper.
STEAMED ARTICHOKES WITH VINAIGRETTE DIPPING SAUCE
Artichokes are not the friendliest of vegetables. They are a good source of magnesium, potassium and fiber, and they require a little work, but it's time well-spent. The simplest way to prepare an artichoke is to steam it, there's hardly any trimming at all. Serve it with a dipping sauce and work your way, perhaps with a friend or loved one, to the heart. Then scrape away the chokes and divvy up the prize at the middle.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 1h
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 20 grams, Carbohydrate 9 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 282 milligrams, Sugar 2 grams, TransFat 0 grams
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
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EASY OVEN ROASTED ARTICHOKES - FLAVOR THE MOMENTS
From flavorthemoments.com
5/5 (1)Total Time 50 minsCategory AppetizersCalories 142 per serving
- Trim 1/4" off the stem of the artichokes and peel the remaining stem with a vegetable peeler. Cut off the top 1/3 of the artichokes, then snip off the thorny tips off of the petals of each. Be careful -- they're sharp! Cut each artichoke in half, then in quarters, and rub the cut sides with lemon juice to prevent browning from oxidation.
- Place the artichoke quarters and thyme sprigs on a large rimmed baking sheet and toss with the olive oil and salt and pepper to taste. Roast for 30-40 minutes or until the tip of a knife is inserted into the base of the artichoke easily. Remove from heat and allow to cool slightly.
- Before serving, using a melon baller or teaspoon, remove the fuzzy top of the artichoke heart (see photo in post for clarification).
STEAMED ARTICHOKES WITH LEMON GARLIC DIPPING SAUCE
From afoodcentriclife.com
Ratings 1Category AppetizerCuisine AmericanTotal Time 50 mins
- Start by making the sauce. Combine all ingredients and stir until smooth. Can be made ahead of time, covered and refrigerated until serving time.
- Prep artichokes for cooking. Cut the top one third off with a serrated knife (bread knife). The teeth of a serrated knife make it easier to cut through the tough exterior. Discard the trimmings. Trim the bottom stem flush with the base. Next, trim off the prickly point of each leaf with a pair of kitchen scissors. Rub a cut lemon over the artichoke to prevent it from browning.
- Cook the artichokes. In a deep pan wide enough to hold artichokes, place trimmed artichokes stem side up in the bottom of the pan (or place on a steamer rack). Fill pan with a few inches of cold water. Squeeze lemon juice over the artichokes and put rinds in the pan. Drizzle in olive oil, sprinkle with kosher salt, add bay leaf, black peppercorns, thyme sprigs and garlic.
- Cover the pot with a tight fitting lid and bring to a boil. When steam starts coming out of the pan, turn the heat down to low and cook artichokes until you can pierce the center of the stem with a paring knife. The timing will depend on the size of the artichokes. For big ones test at 20-25 minutes and continue if needed for a few minutes. Another way to tell when an artichoke is ready is to pull off and outer leaf. It should come off easily. Doing both tests is a good idea.
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5/5 (11)Servings 4Cuisine AmericanCategory Appetizer, Sauce
- In a small bowl, mix together the mayo, yogurt, lemon juice, mustard, and garlic. Season with freshly ground black pepper and sprinkle chives on top.
- Serve with steamed or roasted artichokes. See the blog post above for additional serving suggestions.
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