Houstons Artichoke Sauce Recipes

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.

Steps:

• Trim the tops and ends of leaves from the artichokes, cut in half lengthwise and remove the fuzzy choke. Squeeze a bit of lemon on immediately to prevent browning. If preparing artichokes ahead of time, place them in a bowl of lemon water until ready to boil. If unsure how to properly prep an artichoke, look online for an easy demonstration.
• Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
• Add artichokes to boiling water, and cook for about 15 minutes. Drain well.
• Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
• Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill.
• Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with remoulade.
• Remoulade:.
• In a medium bowl, combine all the ingredients and mix well.
• Season, to taste, with salt and pepper. Refrigerate for several hours prior to serving.

Steps:

• Preheat oven to 375°F.
• Place Romano cheese in a food processor.
• While running, drop garlic in the feed tube.
• Start the machine and add spinach, artichokes, cream cheese and eggs, process until thoroughly blended.
• Turn into a casserole dish and fold in Mozzarela.
• Bake 20-25 minutes or until heated through.

Steps:

• Preheat oven to 375 degrees.
• Put Romano cheese in a food processor with metal blade.
• Turn motor on and drop garlic through feed tube to mince.
• Stop machine and add spinach, artichokes, cream cheese and eggs.
• Process until thoroughly blended; turn into medium bowl.
• Fold in mozzarella cheese.
• Transfer to a 2- to 3-cup baking dish; bake until heated through, 20 to 25 minutes.
• Serve hot with tortilla chips, sour cream and salsa.

Steps:

• 1. Mix together the spinach, chopped artichoke hearts, and onion in a microwave-safe glass or ceramic bowl. Cover bowl with plastic wrap, then cut a small slit in the center of the wrap so that the steam can sneak out. Microwave on high for 4 minutes. Keep spinach covered while you prepare the cream sauce. 2. Combine cream, sour cream, jack cheese, grated Parmegiano Reggiano cheese, and garlic salt in a medium saucepan over medium/low heat. Heat this up slowly for about 10 minutes or until the sauce reaches a simmer and thickens. Just don't let the mixture boil. 3. Add the spinach mixture to the sauce and continue to heat over medium/low. Cook for about 10 more minutes or until mixture reaches a thick dip-like consistency. Pour into a bowl and serve with tortilla chips for dipping (or crackers, bread, whatever you want).

Steps:

• In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes.
• -Stir in flour and cook for 1 minute.
• -Slowly whisk in cream and broth and continue cooking until boiling.
• -Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
• -Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
• -Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
• -Sprinkle cheddar evenly over top(s).
• -At this point, the dip can be refrigerated until ready to serve, if desired.
• -Microwave dip on 50% power just until cheese has melted.