Artichoke Hearts In Mustard Sauce Recipes

ARTICHOKE DIPPING SAUCE

Artichoke Dipping Sauce image

The next time you're cooking artichokes, make this easy artichoke dipping sauce to serve with them! It's rich and tangy, a perfect savory accent for the bright, nutty leaves and heart. Store it in an airtight container in the fridge for up to 4 days.

Provided by Jeanine Donofrio

Number Of Ingredients 7

Ingredients

¼ cup mayonnaise
¼ cup whole milk Greek yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 garlic clove (grated)
Freshly ground black pepper
Chives (for garnish)

Steps:

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.

10 ARTICHOKE DIPPING SAUCES

10 Artichoke Dipping Sauces image

No dry artichokes here! Here are 10 simple and easy dipping sauce ideas.

Provided by Kare for Kitchen Treaty

Number Of Ingredients 5

Ingredients

1/4 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon agave nectar or honey
2 teaspoons lemon juice
Scroll up back up for the other 9 recipes!

Steps:

Mix together in a small bowl and serve.

CRISPY ARTICHOKE HEARTS

Crispy Artichoke Hearts image

Provided by Katie Lee Biegel

Categories appetizer

Time 40m

Yield about 20 pieces

Number Of Ingredients 8

Ingredients

Nonstick cooking spray, for the baking sheet, optional
14 round salted butter crackers
4 fresh basil leaves
2 tablespoons finely grated Parmesan cheese
1 tablespoon fresh flat-leaf parsley leaves
1/4 teaspoon garlic salt
One 24-ounce jar marinated quartered artichoke hearts, drained
Marinara sauce, for serving

Steps:

Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray or line with parchment paper.
In a food processor, combine the crackers, basil, cheese, parsley and garlic salt and process to fine crumbs (the texture of breadcrumbs). Roll the artichoke hearts in the cracker crumb mixture and place on the prepared baking sheet.
Bake until the cracker crumbs are golden brown, about 30 minutes. Arrange the artichokes on a serving platter with toothpicks. Serve with marinara sauce for dipping, if desired.

ROSE'S BAKED ARTICHOKE HEARTS

Rose's Baked Artichoke Hearts image

Martha Stewart Living editor Lucinda Scala Quinn shares her recipe for baked artichoke hearts.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 12

Ingredients

1 1/2 cups fresh breadcrumbs
1/4 cup finely chopped fresh curly leaf parsley
2 ounces Parmesan cheese, grated (1/4 cup)
2 ounces Pecorino Romano, grated (1/4 cup)
1 tablespoon mixed dried herbs, such as thyme, oregano, and savory, or Italian seasoning blend
1 teaspoon coarse salt
Freshly ground pepper
3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
2/3 cup extra-virgin olive oil, plus more for baking dishes
1/4 cup fresh lemon juice (from 2 lemons)
1 teaspoon finely grated lemon zest
2 garlic cloves, minced (2 teaspoons)

Steps:

Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.
Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes or one 9-by-13-inch glass baking dish. Divide artichoke hearts between dishes, and spread into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.
Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.

ARTICHOKE HEARTS IN MUSTARD SAUCE

Artichoke Hearts in Mustard Sauce image

I have a community cookbook from an auto glass company and this was submitted by Grace WIlliams, State Farms, St. Petersburg. Oven and microwave instuctions given. I haven't tried this yet.

Provided by Oolala

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 ounce) artichoke hearts, drained
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce, white wine variety
1 garlic clove, minced
1/4 cup fine breadcrumbs, dried
1 tablespoon fresh parsley, chopped

Steps:

Place artichoke hearts in a 1 quart casserole dish.
Combine mayonnaise, garlic, sour cream, mustard and Worcestershire sauce in a small bowl and stir well.
Spread mayonnaise mixture over the artichokes evenly.
Sprinkle breadcrumbs on top.
Bake at 350 degrees F. for 25 minutes or until thoroughly heated.
Remove from oven and sprinkle with parsley.
*Can be cooked in a microwave with only the mayonnaise mixture on the artichokes first, for 5 minutes on high. Then sprinkle with breadcrumbs and cook on high for 4-5 minutes or until heated. Sprinkle with parsley and serve warm.

Nutrition Facts : Calories 187.8, Fat 8.7, SaturatedFat 2.7, Cholesterol 10.1, Sodium 710.1, Carbohydrate 25, Fiber 7.5, Sugar 3.3, Protein 6.3

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