Artichoke Baskets With Caper Dip Recipes

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STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE



Steamed Whole Artichokes with Spicy Lemon Caper Mayonnaise image

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

4 large artichokes
6 tablespoons mayonnaise
3 tablespoons extra-virgin olive oil
2 tablespoons capers, coarsely chopped
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon plus 2 teaspoons hot sauce
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives

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.

LEMONY ARTICHOKES AND CAPERS DIP



Lemony Artichokes and Capers Dip image

My daughter, then 10, bought me a jar of Artichokes and Capers Dip from the Bread Dip Company (Seattle). I lay in bed at night wondering if I should get back up and eat more! MMmmmmmm.... So, naturally, I duplicated it when I couldn't find it locally (well, I think it's close, anyway). According to their jar, serving suggestions ∗ Top on fish or chicken & bake ∗ Create a gourmet pizza ∗ Wonderful over pasta ∗ Spread on favorite sandwiches ∗ Sauté into fresh veggies ∗ Extraordinary in omelets Personally, I spooned it onto French bread slices and devoured it. IF I made enough to share, I'd serve it in a bowl with a small spoon surrounded by French bread rounds.

Provided by Chef AprilAllYear

Categories     Vegetable

Time 10m

Yield 1 small jar, 10 serving(s)

Number Of Ingredients 9

1 (14 ounce) can artichokes (I use artichoke hearts)
1/2 cup extra virgin olive oil
2 tablespoons canola oil
2 lemons, whole, juiced
2 -3 tablespoons capers
2 tablespoons garlic (or 3 cloves garlic)
1 teaspoon sea salt
1/2 teaspoon oregano
1/2 teaspoon basil, dried

Steps:

  • In food processor, process garlic until finely chopped.
  • Add capers, ¼ cup olive oil, canola oil, lemon juice and herbs & spices. Pulse until capers are SLIGHTLY chopped.
  • Add the rest of the olive oil and artichokes. Pulse once to three times - you want to see artichoke pieces.
  • Taste. May add a little more olive oil if necessary for a looser dip consistency.

Nutrition Facts : Calories 145.3, Fat 13.7, SaturatedFat 1.7, Sodium 321.9, Carbohydrate 5.9, Fiber 2.6, Sugar 0.7, Protein 1.6

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