Artichokes Dip With Garlic Fresh Mint And Lemon Zest Recipes

ARTICHOKES DIP WITH GARLIC, FRESH MINT AND LEMON ZEST

Steps:

• FIRST STEPSGrate the yellow skin of the lemon and conserve it into a box. Squeeze into a bowl the juice of the lemon. Add 3 cups of cold water into the same bowl. Now, discard the most leathery artichokes leaves, and peel the stems. Slice the artichokes into halves. Pour the artichokes into the bowl with water and lemon juice.
• STEWED ARTICHOKESPour 3 tbsp of olive oil in a pan and place over medium heat. Stir fry peeled and crushed cloves of garlic until golden brown. Now, add artichokes and stir fry a couple of minute over high heat. Finally, add 1 cup of cold water, cover the pan with a lid and cook 30 minutes over low heat until the artichokes are very tender.
• ARTICHOKES DIPWhen the artichokes are well cooked and very tender, blend them with a mixer along with garlic, mint leaves, black pepper, the lemon skin grated and 3 tbsp of olive oil and salt as needed. If the artichokes dip is too thick, add a little more of water and blend again. Finally, sift the sauce to eliminate the most tenacious part of the artichokes and obtain a consistent dip.

FRESH ARTICHOKE DIP

Steps:

• 1. BOILING STEP: Fresh artichoke, lemon, minced garlic, salt, and bay leaf- Trim and clean fresh artichoke leaving stem on. Add two slices of lemon, 1 Tsp of minced garlic, salt, bay leaf, pinch of black pepper to boiling water. ( enough water to cover the whole artichoke in the pot) Also squeeze the rest of lemon juice in to water. Boil at a high simmer for 25-40 mins ..it very on time because of size of the artichoke. please watch vid of more tips. Fresh artichoke is done when you poke threw the stem with a knife. If needing tips on how to clean, prep and boil fresh artichoke go to the link below http://www.oceanmist.com/products/how-to-prepare/how-to-boil-an-artichoke.aspx To get the heart of the artichoke.Pull off outer petals, one at a time. You can scrape the white fleshy end with a spoon and use this for your dip. This is tedious part. Continue peeling until all of the petals are removed. With a knife or spoon, scrape out and discard the inedible fuzzy part (the "choke"). This fuzzy part covers the artichoke heart. The remaining bottom of the artichoke is the delicious and tender heart. Cut into pieces for this recipe. If skipping fresh boiling step just chop 14 oz jar of prepared artichoke set aside
• 2. Butter, onions, minced garlic- add butter to skillet and sauté onions and 1/2 T of minced garlic just until soft Pre heat oven at 400
• 3. In a mixing bowl add sour cream, mayo, parmesan cheese, dijon mustard, parsley, thyme, only 1/2 cup of mozzarella cheese, saute onions and garlic, and prepared cooked artichokes. Mix well add to small baking dish top with remainder of mozzarella cheese.
• 4. bake at 400 for 10-12 mins then turn on broiler for an extra 5 mins until cheese is bubble and melted ( I serve with french bread and or chips & crackers )

THE BEST STUFFED ARTICHOKES

Steps:

• Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
• Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
• Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
• Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
• Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.

10 ARTICHOKE DIPPING SAUCES

Steps:

• Mix together in a small bowl and serve.

STEAMED ARTICHOKES WITH GARLIC LEMON BUTTER

Steps:

• Cut stems and top 1 1/2 inches from artichokes.
• Cut away first outside row of artichoke leaves.
• Using scissors, cut off pointed tips of leaves.
• Place Artichokes in steamer.
• Steam artichokes until knife pierces base easily, adding more water if necessary, about 25 minutes.
• Heat oil in heavy medium saucepan over medium heat.
• Add garlic and thyme; cook 1 minute.
• Add lemon juice and butter.
• whisk until butter melts.
• Season with salt and pepper.
• Serve artichokes warm with seasoned butter.
• Dip leaves and pull off flesh with teeth and dunk heart when you reach it.