Artichokes With Caviar Sauce Recipes

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ARTICHOKES WITH CAVIAR SAUCE



Artichokes With Caviar Sauce image

Provided by Barbara Kafka

Categories     project, appetizer, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 9

2 artichokes (10 ounces each)
1/2 fresh lemon
1/2 cup mayonnaise
1 tablespoon brandy
1 tablespoon water
2 teaspoons fresh lemon juice
Freshly ground black pepper to taste
1 ounce salmon roe
1 tablespoon snipped chives

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.

Nutrition Facts : @context http, Calories 496, UnsaturatedFat 39 grams, Carbohydrate 15 grams, Fat 46 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 454 milligrams, Sugar 2 grams

FIRE ROASTED ARTICHOKES WITH HERB AIOLI



Fire Roasted Artichokes with Herb Aioli image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 17

2 tablespoons chopped garlic
1 tablespoon chopped shallot
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped basil or cilantro
Salt and pepper
2 jumbo or extra-large artichokes, steamed and cut in half with the choke removed
1/3 cup stale bread crumbs
1/2 tablespoon white wine vinegar
6 to 8 cloves garlic
1/2 teaspoon salt
6 egg yolks
1 1/2 cup olive oil
White pepper
Hot pepper sauce
1/4 cup fresh basil or cilantro
Caviar, for garnish

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



Artichoke Caviar image

This tart and tangy appetizer is made from finely chopped artichokes combined with other tasty Greek favorites.

Provided by morgainegeiser

Categories     Greek

Time 10m

Yield 18 tablespoons

Number Of Ingredients 10

1 (1 lb) can artichoke heart, drained and coarsely chopped
1/4 cup crumbled feta cheese
1 (2 ounce) jar chopped pimiento, drained
2 tablespoons chopped onions
2 garlic, gloves chopped
2 tablespoons lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
salt
pepper

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.

Nutrition Facts : Calories 34.8, Fat 1.1, SaturatedFat 0.4, Cholesterol 1.9, Sodium 82.7, Carbohydrate 5.7, Fiber 2.4, Sugar 0.5, Protein 1.5

STEAMED ARTICHOKES WITH LEMON SAUCE



Steamed Artichokes with Lemon Sauce image

"My husband created this smooth tangy sauce back in the 60's," recalls Lois Gelzer of Standish, Maine. "It complements the steamed artichokes, whether they're served warm or cold."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 5

6 medium fresh artichokes
1-1/2 cups mayonnaise
4-1/2 teaspoons lemon juice
3/4 teaspoon seasoned salt or salt-free seasoning blend
3 drops hot pepper 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.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 534mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges

ARTICHOKES IN PARSLEY SAUCE



Artichokes in Parsley Sauce image

Provided by Florence Fabricant

Categories     easy, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 7

48 baby artichokes
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and sliced
1 cup water, vegetable stock or chicken stock
1 1/2 cups flat-leaf parsley, stems removed
Salt and freshly ground black pepper

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



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.

ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE



Artichokes in a Garlic and Olive Oil Sauce image

I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.

Provided by SLW0784

Categories     Side Dish     Vegetables

Time 25m

Yield 2

Number Of Ingredients 6

4 ounces small uncooked seashell pasta
2 ½ tablespoons extra virgin olive oil
3 tablespoons butter
2 cloves garlic
1 sprig fresh basil, chopped
1 (8 ounce) can artichoke hearts, drained and quartered

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.

Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g

DIPPING SAUCE FOR ARTICHOKES



Dipping Sauce for Artichokes image

A boyfriend's mother taught me this great dipping sauce for artichokes and asparagus. It's somewhat like aioli. Replace dried basil for fresh, and garlic salt for the garlic. If you do use dried basil, cut the original amount in half. Use low-fat mayonnaise if you like.

Provided by Andrea Alexander

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Artichoke Dip Recipes

Time 10m

Yield 2

Number Of Ingredients 5

¼ cup mayonnaise
½ clove garlic, finely chopped
1 ½ tablespoons lemon juice
1 ½ teaspoons chopped fresh basil
1 teaspoon Worcestershire sauce

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.

Nutrition Facts : Calories 120.9 calories, Carbohydrate 8.8 g, Cholesterol 7.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.4 g, Sodium 236.9 mg, Sugar 2.4 g

ARTICHOKES WITH ROSEMARY SAUCE



Artichokes with Rosemary Sauce image

Four ingredients become an impressive side dish that's great for special get-togethers.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 4

Number Of Ingredients 4

4 medium artichokes
1/2 cup butter or margarine
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary leaves, crushed
1 teaspoon lemon juice

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.

Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 60 mg, Fat 5, Fiber 7 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 1 g, TransFat 1 1/2 g

GRILLED BABY ARTICHOKES WITH CAPER-MINT SAUCE



Grilled Baby Artichokes with Caper-Mint Sauce image

Provided by Gina Marie Miraglia Eriquez

Categories     Fish     Side     Backyard BBQ     Lemon     Mint     Artichoke     Summer     Grill     Grill/Barbecue     Healthy     Capers     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 (side dish) servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
6 flat anchovy fillets, drained, patted dry, and minced
2 1/2 tablespoons drained capers, rinsed and finely chopped
1/4 cup finely chopped mint
1 tablespoon white-wine vinegar
For artichokes:
1 tablespoon fresh lemon juice
12 baby artichokes (3 1/2 by 2 inches; see cook's note, below; 1/2 pound total)
2 tablespoons olive oil

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



Whole Artichokes with Lemon-Thyme Dipping Sauce image

Whole steamed artichokes are an impressive appetizer or side dish, but they're actually very easy to make. Prepare in advance and reheat before serving with the herb-accented lemon sauce.

Provided by Paula Kittelson

Categories     Side Dish

Time 1h15m

Yield 2

Number Of Ingredients 10

2 whole artichokes
Juice of 1 medium lemon
Salt
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
4 teaspoons agave nectar
2 tablespoons finely chopped shallot
2 teaspoons thyme leaves
Salt and pepper to taste

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.

Nutrition Facts : ServingSize 1 Serving

STEAMED ARTICHOKES AND ROASTED GARLIC DIPPING SAUCE



Steamed Artichokes and Roasted Garlic Dipping Sauce image

Don't be afraid of the artichoke! This recipe will tell you how to prepare it and to how to actually eat it! (the first time I had no clue what was edible on this cactus-like thing). It is healthy (esp. steamed) and full of fiber. This is a delicious and simple way to enjoy artichokes! The roasted garlic is so mellow and can be prepared while the artichokes are steaming to save time. Sour cream can be substituted with plain yogurt to cut calories. The steaming time of the artichokes and roasting time of the garlic bulb will vary slightly depending on the sizes you have.

Provided by JMigs0

Categories     Vegetable

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 artichokes
1 lemon
1 head garlic (whole bulb)
2 tablespoons mayonnaise
2 tablespoons sour cream
salt and pepper
3 tablespoons olive oil

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.

Nutrition Facts : Calories 372.8, Fat 28, SaturatedFat 5, Cholesterol 10.1, Sodium 240.5, Carbohydrate 29.9, Fiber 8.3, Sugar 3.6, Protein 6.8

ARTICHOKES WITH GARLIC SAFFRON SAUCE



Artichokes with Garlic Saffron Sauce image

Categories     Microwave     Garlic     Appetizer     Side     Quick & Easy     Low Cal     Lemon     Saffron     Artichoke     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 9

2 artichokes
1/2 lemon
10 unpeeled garlic cloves
1 1/2 tablespoons white-wine vinegar
1/4 teaspoon dried orégano
1/8 teaspoon saffron threads, crumbled
1/4 teaspoon sugar
2 tablespoons olive oil
1 tablespoon minced fresh parsley leaves

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



Bechamel Sauce for Artichoke Bottoms au Gratin image

Use this recipe when making our Artichoke Bottoms au Gratin.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 4 cups

Number Of Ingredients 9

1 tablespoon diced shallots
4 tablespoons unsalted butter
Salt and freshly ground white pepper, to taste
Pinch of nutmeg
Pinch of cayenne pepper
1/2 cup all-purpose flour
1 quart whole milk, scalded
1 bay leaf
1 cup grated Gruyere

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



Artichokes with Parmesan butter sauce image

Globe artichoke leaves were made for dipping and here is a simple butter sauce perfect for the job

Provided by Barney Desmazery

Categories     Dinner, Starter, Supper

Time 55m

Number Of Ingredients 5

2 lemons , 1 halved and 1 juiced
4 globe artichokes
200g butter , chilled
1glass dry white wine (about 100ml/3½fl oz)
25g parmesan (or vegetarian alternative)

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.

Nutrition Facts : Calories 502 calories, Fat 44 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 10 grams carbohydrates, Protein 11 grams protein, Sodium 1.1 milligram of sodium

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STEAMED ARTICHOKES WITH DIPPING SAUCES - BETTER HOMES & GARDENS
Directions. Step 1. In a small saucepan melt the butter with six of the tarragon sprigs and the lemon zest over medium. Remove from heat; let stand at least 15 minutes and up to 2 hours. Advertisement. Step 2. Remove leaves from remaining tarragon sprigs. Finely chop leaves; you need 1 1/2 tablespoons.
From bhg.com
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FRIED ARTICHOKE HEARTS WITH TARATUR SAUCE | SAVEUR
2022-05-25 Instructions. Make the taratur sauce: In a small bowl, whisk together the garlic and tahini, then slowly pour in the lemon juice. Add water, 1 tablespoon at a time, to achieve the consistency of a ...
From saveur.com
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25+ ARTICHOKE RECIPES YOU'LL LOVE | MYRECIPES
2019-04-10 Credit: Jennifer Causey. Arugula Salad with Shaved Artichokes Recipe. While it may seem simple, there's nothing ordinary about this arugula and artichoke toss. This recipe easily doubles for a crowd. Place greens in a large bowl, add dressing, and mushrooms, and toss to coat. Top with parmesan cheese, if desired.
From myrecipes.com
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BRAISED ARTICHOKES WITH BROWN BUTTER SAUCE | WILLIAMS SONOMA
Strain the brown butter from the solids, if desired. Add the reserved braising sauce, capers and lemon juice, and whisk to combine. Return the artichokes to the pan and season to taste with salt and pepper. Garnish with a fresh squeeze of lemon juice and parsley sprigs, if desired, and serve immediately. Serves 3 to 4.
From williams-sonoma.com
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EASY SKILLET ARTICHOKE SPAGHETTI RECIPE - AN ITALIAN IN MY KITCHEN
2018-05-16 Repeat with remaining artichokes.**. In a large pan oil and garlic add drained sliced artichokes, sprinkle with oregano, salt and hot pepper flakes add water and cook almost covered, until tender and water has evaporated (taste for salt). While artichoke slices are cooking, cook spaghetti in salted boiling water.
From anitalianinmykitchen.com
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FETTUCCINE WITH CHEESY ARTICHOKE SAUCE RECIPE | REAL SIMPLE
Reduce heat to low. Add ½ cup cheese, stirring and tossing until melted, about 30 seconds. Add salt and remaining ½ cup cheese; cook, stirring and tossing, until sauce is silky and coats fettuccine, 1 to 2 minutes. Add remaining ¼ cup cooking water if needed to loosen sauce. Remove from heat; sprinkle with parsley.
From realsimple.com
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ARTICHOKES WITH THREE SAUCES RECIPE - CUISINART.COM
1. Put water and the juice of 1 lemon into the Cuisinart Pressure Cooker. 2. Prepare artichokes by cutting the stem off at the base to make a nice and even flat surface. Cut ¹⁄ ³ off the top, and remove the outer layers of tough leaves. 3. Rub the cut parts of the artichoke with the remaining lemon halves. Place them top down into the pot.
From cuisinart.com
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ROASTED ARTICHOKES WITH CAESAR DIP - GOOD HOUSEKEEPING
2018-04-24 Arrange artichokes cut sides down, cover with foil and roast until golden brown and tender, 35 to 40 minutes. Meanwhile, sprinkle 1/4 teaspoon salt over garlic; using large knife, rub …
From goodhousekeeping.com
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HOW TO COOK AND EAT AN ARTICHOKE - FOOD NETWORK
2021-11-15 Bring a large pot of salted water to a boil. Preheat your grill. Cut the artichokes into quarters. Using a small, sharp knife, remove the choke from …
From foodnetwork.com
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ROASTED ARTICHOKES WITH DIPPING SAUCE | MY CRAZY GOOD LIFE
2020-04-18 Place the artichokes stem side down in the Ninja Foodi, Instant Pot, or other electric pressure cooker. Add a cup of water or vegetable broth along with some garlic to the pot. Set the pressure cooker for 20 minutes on High Pressure. Make sure the pressure release valve is set to the sealing position.
From mycrazygoodlife.com
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GLOBE ARTICHOKE RECIPES | BBC GOOD FOOD
Artichoke, olive & lemon pasta. A star rating of 3.4 out of 5. 12 ratings. Packed with flavour, requires minimal shopping and ready in 15 minutes. A perfect Monday night supper.
From bbcgoodfood.com
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ARTICHOKES WITH BéARNAISE SAUCE | WILLIAMS SONOMA
Reduce the heat to medium-high and cook until a sharp knife easily penetrates the base of an artichoke, 45 to 50 minutes. When the artichokes are almost done, make the sauce: In a small, heavy saucepan over medium-low heat, combine the shallot, tarragon stems and vinegar. Bring to a simmer and cook until reduced to about 1 Tbs., 4 to 5 minutes.
From williams-sonoma.com
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Top Asked Questions

How to cook artichokes in the oven?
Directions Heat oven to 425°F and line rimmed baking sheet with foil. Rinse and dry artichokes with paper towel. Place artichoke halves on baking sheet, squeeze juice of half of 1 lemon on cut sides and rub lemon half over each. Arrange artichokes cut sides down, cover with foil and roast until golden brown and tender, 35 to 40 minutes.
What is the best sauce to dip artichokes in?
A boyfriend's mother taught me this great dipping sauce for artichokes and asparagus. It's somewhat like aioli. Replace dried basil for fresh, and garlic salt for the garlic. If you do use dried basil, cut the original amount in half. Use low-fat mayonnaise if you like. Mix the mayonnaise and garlic together in a small bowl.
What to do with artichokes?
Find recipes for grilled artichokes, artichoke dips, artichoke lasagna, and more, complete with cooking tips and tricks from cooks like you. The addition of garlic mushroom soup mix gives this dip some kick!
What goes well with chicken and artichoke salad?
Top it with spinach, artichoke hearts and tomatoes, then add chicken or ham and fresh basil if you want to include meat. —Raymonde Bourgeois, Swastika, Ontario I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist.

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