Artichokes With Caviar Sauce Recipes

ARTICHOKES WITH CAVIAR SAUCE

Steps:

• With a serrated knife, cut off the top 1 1/2 inches of each artichoke. Cut or break off the stems flush with the bottoms and remove the outer two rows of leaves. Rub cut surfaces with the lemon half as you work. Place the trimmed artichokes in a glass or ceramic dish large enough to hold them without touching. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 10 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Cover the dish with a damp cloth until artichokes are cool enough to handle. Push down on the leaves to make a flower shape and to expose the pale center leaves covering the fuzzy choke. Pull out the cone of center leaves, and with a small spoon, scrape out the choke. Allow to cool. Cover tightly, and refrigerate until ready to serve.
• Whisk together the mayonnaise, brandy, water, lemon juice and pepper until smooth. Stir in salmon roe and chives. Refrigerate until cold.
• Place each artichoke bottom on a plate. Spoon some of the sauce into the heart and around each artichoke, and serve.

FIRE ROASTED ARTICHOKES WITH HERB AIOLI

Steps:

• Mix the garlic, shallot, olive oil, balsamic vinegar, basil or cilantro, salt, and pepper together in a large bowl. Place the steamed artichokes in the mixture and marinate for 15 to 20 minutes.
• To make the aioli: combine bread crumbs, white wine vinegar, garlic, salt, and egg yolks in a food processor. With the motor running, slowly drizzle in olive oil to make an emulsion. Add white pepper and hot sauce, to taste. Add fresh basil or cilantro and pulse to combine.
• Preheat a grill.
• Remove the artichokes from the marinade and place on char-broiler or barbecue fire with the leaves of the artichoke up. Cook for 4 to 6 minutes depending on fire temperature. Remove from fire and garnish with herb aioli and caviar of choice.

ARTICHOKE CAVIAR

Steps:

• Combine all ingredients in a food processor. Process with a steel blade until mixture is finely chopped.
• Chill several hours or overnight.
• Serve cold.

STEAMED ARTICHOKES WITH LEMON SAUCE

Steps:

• Place the artichokes upside down in a steamer basket; place the basket in a saucepan over 1 in. of boiling water. Cover and steam for 25-35 minutes or until tender. , In a small bowl, combine the mayonnaise, lemon juice, salt and hot pepper sauce. Cover and refrigerate. Serve with artichokes.

ARTICHOKES IN PARSLEY SAUCE

Steps:

• Preheat oven to 400 degrees.
• Trim the artichokes by slicing off half an inch of the top, slicing off any stems and pulling off the tougher outer leaves.
• Toss the artichokes with the lemon juice and olive oil in an oven-proof dish. Scatter the garlic on top and drizzle with three-fourths cup of water or stock. Cover and bake about 30 minutes, until the artichokes are tender.
• Transfer the cooking liquid and garlic to a blender and add the parsley. Add the remaining one-fourth cup of water or stock. Puree. Season to taste with salt and pepper.
• Toss the artichokes with the parsley mixture and serve warm or at room temperature.

10 ARTICHOKE DIPPING SAUCES

Steps:

• Mix together in a small bowl and serve.

ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE

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.

DIPPING SAUCE FOR ARTICHOKES

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.

ARTICHOKES WITH ROSEMARY SAUCE

Steps:

• Remove any discolored leaves and the small leaves at base of artichokes. Trim stems even with base of artichokes. Cutting straight across, slice 1 inch off tops and discard tops. Snip off points of remaining leaves with scissors. Rinse artichokes with cold water.
• Place steamer basket in 1/2 inch water in 4-quart Dutch oven (water should not touch bottom of basket). Place artichokes in basket. Cover tightly and heat to boiling; reduce heat. Steam 20 to 25 minutes or until bottoms are tender when pierced with knife.
• Meanwhile, melt butter; stir in rosemary and lemon juice. Pluck out artichoke leaves one at a time. Dip base of leaf into rosemary mixture.

GRILLED BABY ARTICHOKES WITH CAPER-MINT SAUCE

Steps:

• Make sauce:
• Stir together all sauce ingredients with pepper to taste. Trim and cook artichokes: Combine 1 qt cold water and lemon juice in a large bowl. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Trim pointed tips of leaves with kitchen shears, then cut a thin slice from end of stem to expose a fresh cross section. Trim dark green fibrous parts from base and stem of artichoke, being careful not to break off stem. Halve artichoke lengthwise. Remove fuzzy center and any pointed inner leaves. Put in bowl of lemon water.
• Drain artichokes, then cook in a large pot of boiling salted water (1 Tbsp salt for 5 qt water) until tender, about 8 minutes. Drain and transfer to an ice bath to stop cooking. Drain well.
• Grill artichokes:
• Prepare a grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
• Toss artichokes with oil in a bowl. Oil grill rack, then grill artichokes, cut sides down, covered only if using a gas grill, turning once, until golden brown in spots, 6 to 8 minutes. Serve drizzled with sauce.

WHOLE ARTICHOKES WITH LEMON-THYME DIPPING SAUCE

Steps:

• Fill 5-quart saucepan two-thirds full with water. Heat to boiling.
• Use knife to trim thick stem at bottoms of each artichoke. Using scissors, snip off tips of leaves. Cut and discard 1 1/2 inches off top of each artichoke. Rinse artichokes thoroughly with cold running water, and transfer them to pan of boiling water. Add juice of 1 lemon and salt to taste. Cover; cook over medium-low heat about 45 minutes or until bottoms of artichokes are tender.
• Meanwhile, in small bowl, beat dipping sauce ingredients with whisk until emulsified. Pour into dipping bowl, and set aside.
• Gently remove cooked artichokes from hot water and place upside down on cooling rack to drain 5 minutes. Turn right side up, and gently pull open tops of artichokes until you see pale yellow leaves, and pull those out to reveal the hairy choke. Use a spoon to scoop out the choke. Use your hands to gently close up the artichokes.
• To eat, pull off leaves starting at base, dip in sauce and bite off soft part found at base of each leaf. Discard remaining part of leaf. Once all leaves are gone, you will find the artichoke heart. Eat that part with the help of a fork and knife, dipping it in sauce.

STEAMED ARTICHOKES AND ROASTED GARLIC DIPPING SAUCE

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.

ARTICHOKES WITH GARLIC SAFFRON SAUCE

Steps:

• Cut off the stems of the artichokes with a stainless-steel knife, break off the tough outer leaves, and cut off the top fourth of each artichoke. Snip off the tips of the remaining artichoke leaves with scissors and rub the cut edges with the lemon half. Arrange the artichokes upright in a microwave-safe dish, add 1 inch water and the garlic, and cover the dish tightly with microwave-safe plastic wrap. Microwave the artichokes at high power (100%) for 15 to 20 minutes, or until the bases are tender.
• While the artichokes are cooking, in a blender blend together 3 tablespoons warm water, the vinegar, the orégano, the saffron, the sugar, and the oil. Transfer the cooked artichokes to 2 plates. Peel the garlic, in the blender purée it with the vinegar mixture until the mixture is smooth, and stir in the parsley and salt and pepper to taste. Transfer the sauce to a bowl and serve it with the artichokes.

BECHAMEL SAUCE FOR ARTICHOKE BOTTOMS AU GRATIN

Steps:

• In a large saucepan, saute shallots in butter over medium heat until translucent, without browning, 3 to 5 minutes.
• Season with salt, pepper, nutmeg, and cayenne. Mix; reduce heat as much as possible.
• Add flour in thirds, whisking constantly. When fully incorporated, cook without browning, 3 to 5 minutes, until floury taste is gone.
• Add milk in thirds, whisking constantly. Texture should be thick with no lumps. Add bay leaf; continue to cook 7 to 10 minutes.
• Strain through a sieve; add cheese while bechamel is still hot. Adjust seasoning to taste. Place plastic wrap directly on surface of sauce, and refrigerate up to three days.

ARTICHOKES WITH PARMESAN BUTTER SAUCE

Steps:

• Bring a large pan of salted water to the boil with the lemon halves. Cut the stalk off the artichokes. Drop them into the water and boil for 40-45 mins.
• Dice the butter. Pour the wine into a pan, reduce by half, reduce heat and whisk in the butter one small piece at a time. Whisk in the Parmesan and lemon juice.
• To eat, pull off the leaves, dip the broken end into the sauce, eat this and discard the rest. When you reach the middle, lift out the central leaves, scrape away the hairy choke and eat the artichoke heart.