Artichokes Asparagus And Snow Peas With Honey Curry Dip Recipes

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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

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.

STEAMED ARTICHOKES WITH CURRY DIPPING SAUCE



Steamed Artichokes With Curry Dipping Sauce image

A mayonnaise sauce with a little different twist. I was surprised and pleased to find that the typical seasonings in curries work so well with artichokes. Hope you enjoy this. (Low fat mayo works fine in this recipe, but bottled lemon juice doe not - use fresh squeezed) Note: the sauce is highly seasoned. If you wish a milder sauce, reduce all spices to half.

Provided by dianegrapegrower

Categories     < 60 Mins

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 10

2 large artichokes
3/4 cup low-fat mayonnaise
1 teaspoon prepared mustard
2 tablespoons lemon juice (fresh, not bottled)
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon dried dill weed
1/4 teaspoon turmeric
1/4 teaspoon powdered ginger
1/2 teaspoon cumin

Steps:

  • Trim artichokes and remove chokes. May cut in half to make 4 servings, or leave whole. Place over simmering water and steam until tender.
  • Combine all remainging ingredients and chill while artichokes are cooking.
  • To serve, offer small bowls of sauce, and a bowl for discarding tough parts of leaves. Makes 2 entree servings or 4 side servings.

Nutrition Facts : Calories 173.7, Fat 5.5, SaturatedFat 0.4, Sodium 1568.6, Carbohydrate 26.8, Fiber 13.3, Sugar 3.1, Protein 11.3

CHICKPEA AND ARTICHOKE MASALA



Chickpea and Artichoke Masala image

Provided by Aarti Sequeira

Time 35m

Yield 4 servings

Number Of Ingredients 19

1 large red onion, chopped (about 2 cups)
2 tablespoons Ginger-Garlic Paste, recipe follows, or 1 clove garlic and 1/2-inch piece ginger, peeled and chopped
3 large Roma tomatoes, chopped
2 tablespoons canola oil
1 teaspoon cumin seed
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon paprika
1/4 teaspoon turmeric
1/4 cup yogurt, whisked until smooth
1 tablespoon lime juice (about 1/2 a lime)
1 (14 1/2-ounce) can chickpeas, drained and rinsed
1 (14 1/2-ounce) can artichoke hearts, drained, rinsed, and halved
Kosher salt
1/2 cup water
Chopped fresh cilantro, for garnish
1/2 cup cloves garlic, whole
1/2 cup fresh ginger, peeled, 1/2-inch slices
1/4 cup canola oil

Steps:

  • Process the onion, Garlic-Ginger Paste, and tomatoes in a food processor or blender until smooth.
  • Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds. Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes.
  • Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds. Then add the yogurt, a little at a time so it doesn't curdle. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. Taste for seasonings and serve garnished with cilantro.
  • Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
  • Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

ARTICHOKES, ASPARAGUS AND SNOW PEAS WITH HONEY CURRY DIP



ARTICHOKES, ASPARAGUS AND SNOW PEAS WITH HONEY CURRY DIP image

Categories     Vegetable

Yield 6

Number Of Ingredients 8

For the dip:
1 c maionnaise
2 Tbs honey
2 tsp curry
For the veggies:
2 artichokes, cooked 20-30 minutes, until tender, chokes removed
1/2 lb asparagus, cooked 3-5 minutes, until barely tender
1/2 lb snow peas, stems removed

Steps:

  • Presentation: Place one whole artichoke in the center of the serving plate. Fill center of artichoke with honey curry dip remove leaves from the second artichoke and arrange as a collar around the whole artichoke. Arrange asparagus and snow peas alternately on outer rim of plate.

ARTICHOKE AND PEA GRATIN



Artichoke and Pea Gratin image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Steps:

  • Whisk 1 tablespoon each butter and flour in an ovenproof skillet over medium-high heat, 1 minute. Add 1 1/4 cups low-fat milk; whisk until boiling. Stir in a 9-ounce package thawed frozen artichoke hearts, 1 cup thawed frozen peas and 1/2 teaspoon each salt and lemon zest; bring to a simmer. Top with grated parmesan and broil until golden.

SUPER EASY DIP FOR ARTICHOKES OR ASPARAGUS



Super Easy Dip for Artichokes or Asparagus image

Here is a quickie dip that will make your family love steamed artichokes and asparagus!

Provided by Metal Malissa

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Artichoke Dip Recipes

Time 5m

Yield 8

Number Of Ingredients 3

1 cup mayonnaise
1 ½ teaspoons sesame oil
2 tablespoons soy sauce

Steps:

  • Stir together the mayonnaise, sesame oil, and soy sauce in a small bowl. Serve as a dip for steamed vegetables.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 1.2 g, Cholesterol 10.4 mg, Fat 22.7 g, Protein 0.5 g, SaturatedFat 3.4 g, Sodium 381.7 mg, Sugar 0.4 g

ASPARAGUS, CUCUMBER, AND SUGAR SNAP PEAS WITH HERB GARLIC DIP



Asparagus, Cucumber, and Sugar Snap Peas with Herb Garlic Dip image

Categories     Cocktail Party     Yogurt     Asparagus     Cucumber     Summer     Sugar Snap Pea     Gourmet

Yield Serves 8 as an hors d'oeuvre

Number Of Ingredients 10

For dip
2 1/2 cups plain yogurt (about 24 ounces)
1 cup fresh flat-leafed parsley leaves
1 tablespoon chopped fresh tarragon leaves
1/2 teaspoon minced garlic
2 tablespoons fresh lemon juice
1 pound thin asparagus
1/2 pound sugar snap peas
3 Kirby cucumbers
1 tablespoon extra-virgin olive oil

Steps:

  • Make dip
  • In a cheesecloth-lined sieve or colander set over a bowl drain yogurt, covered and chilled, at least 8 hours and up to 1 day. Discard liquid in bowl and in a food processor pulse yogurt with remaining dip ingredients and salt and pepper to taste until herbs are finely chopped and yogurt is pale green. Dip may be made 1 day ahead and chilled, covered.
  • Have ready a bowl of ice and cold water. Trim asparagus and peas. In a large saucepan of boiling salted water blanch asparagus 1 minute and transfer with tongs to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Return water in saucepan to a boil and blanch peas 30 seconds. Drain peas in a sieve and plunge into ice water to stop cooking. Drain peas well and pat dry. Asparagus and peas may be blanched 1 day ahead and chilled in a sealable plastic bag. Cut cucumbers lengthwise into spears.
  • Drizzle oil over dip and serve with vegetables.

SNOW PEA ASPARAGUS STIR-FRY



Snow Pea Asparagus Stir-Fry image

Add a taste of the Orient to your menu with Joy Beck's snappy side dish. She accents the veggies with the vibrant flavor of ginger, making it a favorite in her Cincinnati, Ohio home.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 8

4 fresh asparagus spears, trimmed and cut into 1-inch pieces
1 cup fresh snow peas, trimmed
1 tablespoon butter
2 teaspoons olive oil
2 teaspoons minced fresh gingerroot
1/4 teaspoon garlic powder
2 tablespoons reduced-sodium soy sauce
1 teaspoon water

Steps:

  • In a small skillet, stir-fry asparagus and peas in butter and oil for 2 minutes. Add ginger and garlic powder; stir-fry 1 minute longer. , Combine soy sauce and water; stir into skillet. Cook for 1-2 minutes or until vegetables are tender.

Nutrition Facts :

BAKED ASPARAGUS DIP



Baked Asparagus Dip image

Since I'm from Wisconsin, I thought it was only logical to put together a vegetable and a cheese-two of the foods my state produces in abundance. This cheesy asparagus dip fits the bill. -Sandra Baratka, Phillips, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2 cups.

Number Of Ingredients 4

1 pound diced cooked fresh asparagus, drained
1 cup grated Parmesan cheese
1 cup mayonnaise
Baked pita chips

Steps:

  • In a large bowl, combine the asparagus, cheese and mayonnaise. Place in a 6-inch cast-iron skillet or 2-cup ovenproof bowl. Bake at 375° until heated through, about 20 minutes. Serve warm with pita chips.

Nutrition Facts : Calories 120 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 162mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

BIBA'S ASPARAGUS, ARTICHOKE, AND PEA RISOTTO



Biba's Asparagus, Artichoke, and Pea Risotto image

The arrival of spring heralds the appearance of some of the best-tasting vegetables. This risotto recipe, created by chef Biba Caggiano, of the Biba restaurant in Sacramento, California, and featured on Martha Stewart Living Television, calls for a flavorful selection of fresh asparagus, peas, and artichokes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 10

Coarse salt
1/4 pound asparagus tips (from about 1 pound asparagus)
1/2 cup fresh shelled green peas or 1 cup frozen small peas, thawed
6 cups Homemade Chicken Stock
1/2 pound baby artichokes, cleaned, cooked, and cut into wedges
4 tablespoons unsalted butter
1/2 cup minced yellow onion
2 cups imported Italian arborio rice
1 cup dry white wine
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Steps:

  • Bring a small saucepan of water to a boil. Add salt. Add the asparagus tips, and cook until tender but still firm to the bite, 1 to 2 minutes, depending on size. Drain asparagus, and set aside.
  • If using fresh peas, bring another small saucepan of water to a boil. Add salt and peas, and cook until tender but still firm to the bite, 5 to 10 minutes, depending on size. Drain peas and set aside. (Asparagus and peas may be cooked several hours ahead.)
  • Heat the stock in a medium saucepan, and keep warm over low heat.
  • Heat 3 tablespoons of the butter in a large skillet over medium heat. When the butter foams, add the onion, and cook, stirring, until onion begins to color, 3 to 4 minutes. Add the rice, and stir until it is well coated with the butter and onion, about 1 minute. Add the wine, and stir until it is almost all reduced. Add about 1/2 cup of the hot stock, or just enough to barely cover the rice. Cook, stirring, until the stock has been almost completely absorbed. Continue cooking and stirring the rice in this manner, adding 1/2 cup stock at a time, for about 15 minutes. At this point, the rice should be tender but still a bit firm to the bite.
  • Stir the artichokes, asparagus, and peas into the rice, and season lightly with salt. Add the remaining tablespoon butter and the cheese. Mix quickly for 1 to 2 minutes until the butter and the cheese have melted and the rice has a moist, creamy consistency. Taste, and adjust the seasoning; serve immediately with additional cheese sprinkled on top, if desired.

WARM ARTICHOKE & ASPARAGUS SUMMER SALAD



Warm artichoke & asparagus summer salad image

This dish is all about vegetables at the peak of their season

Provided by Gordon Ramsay

Categories     Lunch, Main course

Time 1h30m

Number Of Ingredients 14

4 artichokes , trimmed
2 lemons , halved
3 tbsp olive oil
1 tbsp coriander seeds
1 star anise
large thyme sprig
4 tbsp white wine vinegar
large bunch (about 30) asparagus spears
4 handfuls small salad leaves such as micro-leaves
5 tbsp olive oil
1 small red onion , finely chopped
2 spring onions , finely sliced
small bunch chives , finely snipped
2 tbsp balsamic vinegar (I like to use white balsamic vinegar)

Steps:

  • When the artichokes are trimmed, find a pan wide enough to hold them in a single layer. Squeeze in juice from a lemon half and half-fill with cold water. Add 2 tbsp olive oil, the spices, thyme, vinegar, artichokes and a generous pinch of salt. Bring to the boil, then lower the heat and simmer for about 15 mins until soft. Turn off the heat and allow to cool (see tips, below).
  • Prepare the asparagus. First, cut off the woody ends, then use a swivel blade peeler to trim the ends, rotating them as you go so they end up the same thickness as the tips.
  • Bring a large pan of salted water to a rolling boil. Cook the asparagus for 2 mins, then drain and tip straight into heavily iced water. Leave until completely cool, drain again, then set aside.
  • To make the dressing, heat 2 tbsp olive oil in a frying pan , then gently cook the red onion for 5 mins until soft. Turn off the heat stir in the spring onion and chives, then tip into a jug. Drizzle the rest of the oil and the vinegar into the dressing, then season to taste.
  • Get the vegetables ready. Drain the artichokes, then cut each into 6 wedges. Slice each asparagus on the angle into 3 pieces.
  • Wipe out the dressing pan and heat the remaining olive oil. Fry the asparagus with some seasoning until shiny and starting to colour, then scoop onto a plate. Place the pan back on the heat, then cook the artichoke wedges until they start to brown. Turn off the heat and you are ready to plate up.
  • Spoon a puddle of dressing into the centre of each plate. Balance the pieces of asparagus up against each other to circle the dressing. Arrange the artichokes among the asparagus so they're evenly distributed over the plate. Scatter over the salad leaves and drizzle over the remaining dressing.

Nutrition Facts : Calories 310 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 0.22 milligram of sodium

ASPARAGUS, SNOW PEA, AND RADISH SALAD



Asparagus, Snow Pea, and Radish Salad image

This recipe came from a close family friend. We have it every Easter and it's always a hit! Thanks Sharon!

Provided by NutritionSuz

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 1h12m

Yield 6

Number Of Ingredients 10

1 ¼ pounds asparagus, trimmed and cut diagonally into 1-inch pieces
½ pound snow peas, ends and strings removed, cut diagonally into 1-inch pieces
15 small radishes, trimmed and thinly sliced
3 scallions, thinly sliced
¼ cup fresh snipped dill
3 tablespoons canola oil
1 teaspoon white sugar
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons freshly squeezed lime juice, or more to taste

Steps:

  • Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry.
  • Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine.
  • Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 8.7 g, Fat 7.2 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 298.2 mg, Sugar 4.3 g

ARTICHOKE-ASPARAGUS SALAD



Artichoke-Asparagus Salad image

A homemade lemon vinaigrette transforms canned and frozen veggies into upscale luncheon fare!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h10m

Yield 6

Number Of Ingredients 11

1 box (9 oz) frozen artichoke hearts
1 can (15 oz) white asparagus spears, drained and cut crosswise in half
1 cup sliced fresh mushrooms
1/2 cup olive or vegetable oil
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
2 tablespoons chopped fresh chives
1 tablespoon Dijon mustard
1/2 teaspoon salt
Boston lettuce
18 small pitted ripe olives

Steps:

  • Cook artichoke hearts as directed on box; drain. Immediately rinse with cold water; drain.
  • In large glass or plastic bowl, mix artichokes, asparagus and mushrooms. To make dressing, in tightly covered container, shake oil, lemon peel, lemon juice, chives, mustard and salt until well blended. Pour dressing over salad; toss to coat. Cover and refrigerate at least 2 hours.
  • Remove vegetables from dressing with slotted spoon; reserve dressing. Arrange vegetables on lettuce on each of 6 plates. Garnish with olives. Serve with reserved dressing.

Nutrition Facts : Calories 215, Carbohydrate 9 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 670 mg

ROASTED ARTICHOKES WITH RICOTTA AND PEAS



Roasted Artichokes With Ricotta and Peas image

The key to roasting artichokes is to make sure to trim away all of the tough, leathery outer leaves until only the soft pale ones in the center remain. It may seem like you're throwing a lot away - and you are. But because roasting encourages crispness, any borderline-fibrous bits will toughen up even more, becoming impossible to chew. So for the most tender vegetables, stay on the side of over-trimming, rather than under-trimming. In this recipe, the browned artichokes are tossed with fresh herbs, peas and plenty of olive oil (use your best bottle), then scattered on top of lemony ricotta cheese. Serve this, with or without crostini, as an appetizer or part of a light supper with a salad.

Provided by Melissa Clark

Categories     vegetables, appetizer, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

1 lemon, cut in half
4 medium artichokes, or 8 to 10 small or baby artichokes
2 tablespoons extra-virgin olive oil, more for garnish
1/2 teaspoon kosher salt, more to taste
1 cup fresh peas (from about 1 pound of peas in the pod) or frozen peas
2 cups fresh ricotta cheese
Finely grated zest from 1 lemon
1/4 cup torn mint or dill, or a combination
Flaky sea salt, to taste
Fresh lemon juice, to taste
Crostini, for serving (optional)

Steps:

  • Heat oven to 375 degrees.
  • Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Slice artichoke lengthwise into quarters; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Put the quarters in the lemon water and leave them there as you cut remaining artichokes.
  • Drain the artichokes, shaking them well to remove excess water. On a rimmed baking sheet, toss artichokes with oil and salt. Roast until golden and tender, 25 to 35 minutes, tossing them halfway through.
  • Meanwhile, bring a medium pot of salted water to a boil. Slip in peas; cook for 1 to 2 minutes until tender, then drain.
  • In a medium bowl, stir together ricotta, lemon zest and kosher salt to taste. Spread out on a plate, and top with peas, artichokes, mint, flaky sea salt and lemon juice to taste. Drizzle generously with olive oil. Serve with crostini if desired.

BALSAMIC ASPARAGUS AND ARTICHOKES



Balsamic Asparagus and Artichokes image

This is a very simple vegetable side dish. It also looks very elegant if the asparagus lies neatly across the other veggies.

Provided by londongavchick

Categories     Vegetable

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 4

2 bunches asparagus
1 lb frozen peppers and onions (Bird's Eye brand pepper stir fry)
1 (15 ounce) can water-packed artichoke hearts
fat-free balsamic vinegar

Steps:

  • Steam asparagus in batches vegetable steamer for 5-10 minutes each batch; time depending on the thickness of your asparagus stems.
  • Meanwhile, stir fry frozen peppers in nonstick pan until warm and soft. Spoon out any extra liquid.
  • Drain and rinse artichoke hearts. Chop coarsely and toss with peppers in medium bowl. Drizzle with balsamic vinaigrette to taste.
  • Put mixture in refrigerator until cool.
  • Cool asparagus and refrigerate until ready to serve.
  • To serve, put pepper mixture on plate and neatly place asparagus on top. Drizzle with more balsamic vinaigrette.

Nutrition Facts : Calories 53, Fat 0.3, SaturatedFat 0.1, Sodium 67.3, Carbohydrate 10.9, Fiber 5.3, Sugar 2.1, Protein 4.7

ARTICHOKES AND PRESERVED LEMONS WITH HONEY AND SPICES



Artichokes and Preserved Lemons With Honey and Spices image

Provided by Sara Dickerman

Categories     side dish

Time 40m

Yield Serves 4 to 6

Number Of Ingredients 9

2 lemons
2* pounds small artichokes (2 1/2 to 3 ounces each) or 1 pound frozen artichoke hearts
3 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
1/4 teaspoon powdered ginger
1/8 teaspoon turmeric
1 1/2 tablespoons honey
Peel from 1 to 1 1/2 preserved lemons, cut into 1/4 -inch strips (available at Middle Eastern and specialty food stores)
1/2 teaspoon salt

Steps:

  • If using fresh artichokes, squeeze 1 lemon into a large bowl of water, and drop the rinds into the water. Using a serrated knife, cut off the top third of an artichoke. Pull back and snap off the leafy blades, one by one and in layers, until only the pale yellow leaves remain. Using a paring knife, trim the artichoke bottom and stem to the pale green flesh. Cut the artichokes in half lengthwise. (If using frozen, they may already be halved or quartered and have the chokes removed.) With a teaspoon, scoop out the choke, deep in the flower between the leaves and the base of the stem. Be careful not to scoop out the firm heart. Drop trimmed artichokes into lemon water until ready for use. Repeat with each artichoke.
  • Heat the oil in a large nonreactive saucepan (at least 12 inches wide) over medium heat. Drop in the garlic and cook for a few seconds only, stirring.
  • Take the pan off the heat and add the ginger, turmeric, the juice from the remaining lemon, honey and the preserved lemon. Transfer the artichokes from the water bath to the pan. Add 1 cup plus 2tablespoons water and 1/2 teaspoon salt to the pan. Cover, return to the heat and simmer for about 15 minutes or until the artichokes are tender, turning them from time to time, and adding a little water as necessary. Remove the lid and simmer until the mixture is very moist but most of the liquid has evaporated, 5 to 10 more minutes.

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Set aside. Liberally coat an oven-safe skillet with oil spray (or add 1 Tablespoon olive oil) and warm over medium heat. Add onions and asparagus and sauté for 5 to 7 minutes, stirring occasionally. Add garlic and stir about 30 seconds. Add artichokes and continue to sauté another 3-5 minutes, stirring occasionally.
From joybauer.com


GRILLED ARTICHOKES WITH HARISSA HONEY DIP RECIPE - COUNTRY LIVING
2014-04-10 In a small bowl, combine mayonnaise, harissa, honey, and 1/4 teaspoon pepper, and stir well. Set aside. Spray the cut side of each artichoke with cooking spray. Sprinkle with salt and remaining pepper. Grill artichokes, cut side down, until nicely charred, 4 to 5 minutes. Serve hot with dipping sauce. This content is created and maintained by a ...
From countryliving.com


BEST SPINACH ARTICHOKE DIP RECIPE - COOKING CLASSY
2018-12-29 Instructions. Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray. In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper. Stir in artichokes and spinach. Spread mixture evenly into prepared baking dish.
From cookingclassy.com


PENNE WITH ASPARAGUS AND ARTICHOKES RECIPE - FOOD & WINE
Step 1. Preheat the oven to 350°. Spread the pine nuts in a pie plate and bake for about 6 minutes, or until lightly toasted. Transfer to a plate. Increase the oven temperature to 450 ...
From foodandwine.com


HEARTS OF PALM AND ARTICHOKE HEART SALAD RECIPES - YUMMLY
2022-05-04 Super Veggie Vegan Chopped Salad With Cashew Ranch Dressing Blissful Basil. pepperoncini, garlic powder, dried parsley, salad, raw cashews and 16 more. Simple Marinated Shrimp Salad Oh Snap! Let's eat! extra virgin olive oil, …
From yummly.com


PEA AND ARTICHOKE DIP - RECIPE - FINECOOKING
Heat the oven to 475°F. Combine the panko, 1/4 cup of the pecorino, and the olive oil; set aside. In a food processor, pulse the artichoke hearts, peas, mayonnaise, cream cheese, remaining 1/2 cup of the pecorino, 1/4 tsp. salt, a few grinds of pepper, the garlic, and 2 healthy dashes each of the Worcestershire and hot sauce until combined.
From finecooking.com


ARTICHOKES WITH PEAS & PROSCIUTTO - RECIPE - FINECOOKING
Preparation. Heat the oil in a 12-inch skillet over moderately low heat. Add the onion and cook until soft, about 10 minutes. Meanwhile, cut each artichoke half into thin wedges (about 6 per half). Return the wedges to the lemon water. When the onion is soft, drain the artichokes and add them to the skillet. Season with salt and pepper and stir ...
From finecooking.com


EASY ARTICHOKE HUMMUS RECIPE | THE BEST HEALTHY DIP | VEGAN
2019-03-11 Instructions. Combine the chickpeas, artichokes, tahini, lemon juice, garlic, water, salt, cumin and red pepper flakes in a food processor and puree until smooth. Taste for seasoning. Transfer to a serving bowl and garnish with olive oil and fresh parsley. Serve alongside crudités or gluten-free pita chips.
From feedmephoebe.com


SPRING ASPARAGUS ARTICHOKE SALAD WITH CHIVE VINAIGRETTE
2021-04-18 Add the frozen artichoke hearts and cook for 2 minutes. Add the asparagus and peas, and cook for another 2-3 minutes or until tender crisp. Strain and place in an ice bath to stop the cooking and set the color. Drain when completely cool. Place the arugula leaves in a large serving bowl. Drizzle over half the dressing and toss until well combined.
From gourmandeinthekitchen.com


ARTICHOKE AND PEA SAUTé RECIPE | MYRECIPES
Add oil to pan; swirl to coat. Add artichokes; sauté 4 minutes, stirring occasionally. Remove artichokes from pan. Melt butter in pan. Add shallots; sauté 3 minutes or until shallots are tender and butter just begins to brown, stirring occasionally. Stir in the artichokes, peas, salt, and pepper; sauté 30 seconds or until thoroughly heated.
From myrecipes.com


ASPARAGUS AND SNOW PEA TEMPURA RECIPE RECIPE - GOOD FOOD
3. Line a plate with paper towels. Place some flour in a bowl for dusting the vegetables. Toss the asparagus and snow peas in the flour and dust off any excess. 4. In a deep-fryer or wok, heat 5cm oil over medium–high heat. 5. While the oil is heating, and working quickly, make the batter. Lightly beat the egg yolk in a bowl with a pair of ...
From goodfood.com.au


GARGANELLI WITH ASPARAGUS, ARTICHOKES, FAVAS, AND PEAS RECIPE
2011-03-14 Preheat oven to 375°F. Finely grate enough peel from lemon to measure 1 teaspoon; set aside. Cut lemon in half. Squeeze juice from 1 …
From bonappetit.com


SAUTéED ASPARAGUS WITH SUGAR SNAP PEAS RECIPE - FOOD & WINE
Drain the asparagus and rinse under cold water. Drain again and pat dry. Heat the olive oil in a large skillet until shimmering. Add the sugar snap peas …
From foodandwine.com


GARGANELLI PASTA WITH ASPARAGUS, ARTICHOKES, PEA PURéE AND FAVA …
Try this tasty recipe is from Chef Victor Casanova at Culina restaurant in Los Angeles. (300 South Doheny Drive, Los Angeles; Culinarestaurant.com) (300 South Doheny Drive, Los Angeles; Culinarestaurant.com)
From shape.com


CAESAR ASPARAGUS ARTICHOKE DIP WITH GRILLED CROSTINI
2017-06-19 1 cup Litehouse Caesar dressing; 25 Asparagus, washed and bottom end trimmed; 1 can steamed artichoke hearts, quartered; 7 green onions, chopped; 2 cloves garlic (core stem removed); 1 jalapeno pepper, chopped fine; 1 Tbsp mayo; ½ cup fresh grated Parmigiano Reggiano; ½ cup fresh grated alpine cow's milk cheese (or soft cheese of your choice); ½ tsp …
From sugarlovespices.com


LINGUINE WITH ARTICHOKES, ASPARAGUS AND LEMON-MINT RICOTTA ...
2022-05-03 Stir in the artichoke hearts, then scatter the asparagus over the top. Cover and cook without stirring until the asparagus is tender-crisp and the pasta is al dente, about 2 minutes. Off heat, add half of the pecorino and the butter, then toss until combined and the butter has melted; add more water as needed so the sauce clings lightly to the ...
From rachaelrayshow.com


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