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 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.
ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE
I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.
Provided by SLW0784
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.
Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g
SIMPLE STEAMED ARTICHOKES
These steamed artichokes are delicious and light, perfect for an appetizer. Dip the leaves in melted butter or mayonnaise.
Provided by Kelly
Categories Side Dish Vegetables
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- Cut stem from artichokes and discard, making sure the bottom of each artichoke is flat. Cut top 1 inch (or so) of the artichoke and discard. Snip the thorny ends from each artichoke leaf with a pair of kitchen scissors.
- Fill the bottom of a pot with a couple of inches of water, adding garlic, lemon juice, and bay leaf to the water. Place a steamer basket in the pot, making sure that the water does not flow over the bottom of the steamer basket.
- Place the artichokes in the basket, resting on the flattened bottoms.
- Bring water to a boil, cover the pot, and cook until the leaves can be easily pulled from the artichoke, 20 to 30 minutes.
Nutrition Facts : Calories 64.5 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 7 g, Protein 4.3 g, Sodium 120.7 mg, Sugar 1.5 g
DIPPING SAUCE FOR ARTICHOKES
A boyfriend's mother taught me this great dipping sauce for artichokes and asparagus. It's somewhat like aioli. Replace dried basil for fresh, and garlic salt for the garlic. If you do use dried basil, cut the original amount in half. Use low-fat mayonnaise if you like.
Provided by Andrea Alexander
Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes
Time 10m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 120.9 calories, Carbohydrate 8.8 g, Cholesterol 7.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.4 g, Sodium 236.9 mg, Sugar 2.4 g
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 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
10 ARTICHOKE DIPPING SAUCES
No dry artichokes here! Here are 10 simple and easy dipping sauce ideas.
Provided by Kare for Kitchen Treaty
Number Of Ingredients 5
Steps:
- Mix together in a small bowl and serve.
STEAMED ARTICHOKES WITH TWO DIPPING SAUCES
Steps:
- STEAMED ARTICHOKES
- Prepare a bowl of water large enough to hold all of the artichokes. Peel 1 lemon with a vegetable peeler, then cut in half and squeeze the juice into the bowl.
- Remove any tough outer leaves from artichokes. Working with one artichoke at a time, use a serrated knife to cut off the top quarter of each. Use kitchen shears to trim sharp tips of the leaves. Remove any small leaves from bottom and trim stem just enough that artichoke can stand upright; place in lemon water to keep it from turning brown while repeating with remaining artichokes.
- Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil. Place the lemon peel and artichokes, stem ends down, in basket. Cover and steam until bases of artichokes are easily pierced with the tip of a sharp knife, about 20 minutes.
- When cool enough to handle, use a small spoon to scoop out center cone; scrape out purple leaves and fuzzy choke. Serve artichokes with dipping sauces, as desired
- TARRAGON-YOGURT SAUCE
- Mix together yogurt, lemon zest and juice, tarragon, parsley, and 1 teaspoon salt; season with pepper.
- SPICY AÏOLI
- Bring 1 inch of water to a boil in a small saucepan. Blanch garlic until tender, 3 to 5 minutes; drain and mash garlic into a paste.
- Whisk together garlic, egg yolk, mustard, and lemon juice in a bowl. Slowly whisk in oil until emulsified. Whisk in paprika, cayenne, hot sauce, and 1 teaspoon salt; season with pepper.
- nutrition information
- Per Serving (artichokes)
- Calories: 61
- Saturated Fat: .1g
- Unsaturated Fat: 0g
- Cholesterol: 0mg
- Carbohydrates: 14g
- Protein: 4g
- Sodium: 121mg
- Fiber: 7g
- nutrition information (TARRAGON-YOGURT SAUCE)
- Per 1/4-cup Serving:
- Calories: 30
- Saturated Fat: .6g
- Unsaturated Fat: 0g
- Cholesterol: 2.8mg
- Carbohydrates: 2.3g
- Protein: 3.6g
- Sodium: 495mg
- Fiber: .2g
- nutrition information (SPICY AÏOLI)
- Per 2-tablespoon Serving:
- Calories: 202
- Saturated Fat: 3.2g
- Unsaturated Fat: 18.5g
- Cholesterol: 25.6mg
- Carbohydrates: 1.5g
- Protein: .5g
- Sodium: 287mg
- Fiber: .3g
STEAMED & ROASTED ARTICHOKE WITH PARMESAN
Easy, healthy, and looks so fancy! You can put whatever topping you like (instead of the parmesan mix). This website gives a great overview of how to trim the artichoke: http://www.elise.com/recipes/archives/000262how_to_cook_and_eat_an_artichoke.php
Provided by mikey ev
Categories Vegetable
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Trim artichoke steam and about 3/4 - 1 inch off the tip of the artichoke.
- Use a scissor to snip thorned tips from the end of the leaves.
- Place artichoke facing up in a steamer basket over 2" boiling water.
- Steam for 20 minutes.
- Remove artichoke from steamer.
- let artichoke cool to room temperature, and preheat oven to 350* F.
- Place artichoke, facing up, in a shallow dish.
- Fill dish with chicken broth until there is approximately 1/2 inch of liquid.
- Place bay leaf in the chicken broth.
- In a small bowl, combine parmesan cheese, breadcrumbs, and oregano; mix to combine.
- Sprinkle breadcrumb mixture over the artichoke, making sure to get some in between the leaves.
- Cover with a foil tent.
- Bake for 45 minutes.
Nutrition Facts : Calories 64.4, Fat 1.4, SaturatedFat 0.6, Cholesterol 2.2, Sodium 313.9, Carbohydrate 9.6, Fiber 3.7, Sugar 0.4, Protein 4.7
GARLIC SAUTEED ARTICHOKES
Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!
Provided by JJDON
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 3
Steps:
- Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
- Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.
Nutrition Facts : Calories 92.3 calories, Carbohydrate 9.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 4.4 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 117.4 mg, Sugar 0.8 g
STEAMED ARTICHOKE WITH CILANTRO LIME DIPPING SAUCE
This is a new variation with a lot of favorite ingredients. If I made this again, I would leave out the honey because I don't like my food to taste sweet. Recipe courtesy of Conscious Cleanse.
Provided by AmyZoe
Categories Artichoke
Time P2DT3h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash artichoke thoroughly (make sure to get under the leaves). Turn it upside and give a good shake and dry with a towel.
- Using a large knife cut off the top 3/4 inch of the tip of the artichoke. Using a pair of kitchen scissors cut off the remainder of the tips of the leaves. Cut the stem off, flush with the base.
- Put about 2 inches water in a pot with a steaming basket. Place artichokes face down in pot, cover and bring to a boil. Reduce to a simmer for about 30 to 45 minutes or until the outer leaves are easily removed and soft.
- For dipping sauce, in a high speed blender, combine cilantro, parsley, juice, zest of limes, garlic, honey, and sea salt. Reduce blender to low and drizzle in olive oil until well combined. Add more sea salt to bring out the flavors.
Nutrition Facts : Calories 335.2, Fat 27.4, SaturatedFat 3.8, Sodium 136.6, Carbohydrate 22.9, Fiber 8, Sugar 5.1, Protein 5.4
More about "steamed artichokes and roasted garlic dipping sauce recipes"
STEAMED ARTICHOKES WITH DIPPING SAUCES - BETTER HOMES …
From bhg.com
Total Time 45 minsCalories 64 per serving
- Snap off any tough or browned outer leaves. Use a serrated knife to slice off the top inch of each artichoke. Immediately rub cut surface with lemon halves. Use scissors to snip off all the sharp leaf tips. Trim stem from artichoke bottom so artichokes will sit upright. (If you trim more than 1 inch of stem, peel it and add to steamer with artichokes.)
- Set steamer basket over simmering water in a large pot. Arrange artichokes in basket, fitting snugly so they stand up. Cover; bring to boiling. Cook until an artichoke leaf near the center can be pulled off easily, about 30 minutes
ARTICHOKES WITH ROASTED GARLIC-WINE DIP RECIPE
From myrecipes.com
ARTICHOKE DIPPING SAUCE: 4 EASY DELICIOUS RECIPES
From boulderlocavore.com
ROASTED ARTICHOKES WITH DIPPING SAUCE - MY CRAZY GOOD …
From mycrazygoodlife.com
HEALTHY RECIPES: GARLIC STEAMED ARTICHOKES WITH DIP
From chatelaine.com
LEMONY STEAM-ROASTED ARTICHOKES WITH GARLIC AND …
From spoonwithme.com
STEAMED ARTICHOKES WITH GARLIC BUTTER RECIPE | BON …
From bonappetit.com
GARLIC ROASTED ARTICHOKES WITH PESTO DIPPING SAUCE
From thefoodcharlatan.com
MICROWAVE ARTICHOKES WITH ROASTED GARLIC DIPPING SAUCE
From webmd.com
MEDITERRANEAN STYLE STEAMED ARTICHOKES - WHAT A GIRL …
From whatagirleats.com
ARTICHOKE DIPPING SAUCE RECIPE - LOVE AND LEMONS
From loveandlemons.com
ROASTED ARTICHOKES WITH ROASTED GARLIC AIOLI - DELICIOUS BY DESIGN
From deliciousbydesign.net
STEAMED ARTICHOKE AND LEMON BUTTER DIPPING SAUCE - EAT SIMPLE …
From eatsimplefood.com
STEAMED ARTICHOKES WITH GARLIC AIOLI - MANTITLEMENT
From mantitlement.com
STEAMED ARTICHOKES WITH DIPPING SAUCES | CANADIAN LIVING
From canadianliving.com
DIPPING SAUCE FOR STEAMED ARTICHOKES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
STEAMED ARTICHOKES WITH LEMON GARLIC DIPPING SAUCE
From afoodcentriclife.com
OVEN-ROASTED ARTICHOKES AND GARLIC
From galileeculinaryinstitute.com
GARLICKY STEAMED ARTICHOKE WITH SESAME DIPPING SAUCE
From fruitguys.com
STEAMED ARTICHOKES WITH TAHINI DIPPING SAUCE - THE LEMON BOWL®
From thelemonbowl.com
HOT ARTICHOKE DIP WITH ROASTED GARLIC & BACON APPETIZER
From savoringtoday.com
WHOLE ROASTED ARTICHOKES WITH LEMON-GARLIC AIOLI
From fortheloveofcooking.net
OVEN ROASTED ARTICHOKES WITH GARLIC DIP - HAPPY FOODS TUBE
From happyfoodstube.com
ROASTED ARTICHOKE RECIPE (WITH GARLIC BUTTER SAUCE) | KITCHN
From thekitchn.com
MAGIC ARTICHOKE DIPPING SAUCE - PLATINGS - PAIRINGS
From platingsandpairings.com
STEAMED ARTICHOKE DIPPING SAUCE RECIPES ALL YOU NEED IS …
From stevehacks.com
ROASTED ARTICHOKES WITH CREAMY LEMON DIPPING SAUCE
From littlecoastalkitchen.com
STEAMED, STUFFED & ROASTED ARTICHOKE - THE MINDFUL FORK
From themindfulfork.com
THREE ARTICHOKE DIPPING SAUCE RECIPES - IT'S A VEG WORLD AFTER ALL®
From itsavegworldafterall.com
STEAMED ARTICHOKES AND ROASTED GARLIC DIPPING SAUCE RECIPE
From textcook.com
STEAMED ARTICHOKES WITH THREE DIPPING SAUCES - THE NOURISHING …
From thenourishinggourmet.com
STEAMED, STUFFED & ROASTED ARTICHOKE RECIPE - CHEF CINDY
From chefcindy.com
#time-to-make #course #main-ingredient #preparation #occasion #for-1-or-2 #low-protein #appetizers #vegetables #easy #steam #finger-food #spring #vegetarian #dips #dietary #low-sodium #seasonal #low-in-something #number-of-servings #presentation #technique #4-hours-or-less
You'll also love