Artichokes With Dijon Dill Dip Recipes
WHOLE ARTICHOKES WITH LEMON-THYME DIPPING SAUCE
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
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
DIJON-STYLE ARTICHOKE DIP
This flavorful, creamy dip is delicious with shrimp and or raw vegetables.
Provided by MOLSON7
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 1h5m
Yield 16
Number Of Ingredients 3
Steps:
- In a medium bowl, blend reserved liquid from marinated artichoke hearts, cream cheese and prepared Dijon-style mustard. When smooth, stir in marinated artichoke hearts. Chill approximately 1 hour before serving.
Nutrition Facts : Calories 70.5 calories, Carbohydrate 1.9 g, Cholesterol 15.4 mg, Fat 6.7 g, Protein 1.1 g, SaturatedFat 3.4 g, Sodium 174.3 mg
ARTICHOKE DILL DIP
Make and share this Artichoke Dill Dip recipe from Food.com.
Provided by MsBaton
Categories Spreads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Drain and chop artichoke hearts. Mix all ingredients together and bake in a casserole dish sprayed with Pam for 25 minutes. Serve hot with toast rounds or crackers.
Nutrition Facts : Calories 440.1, Fat 27.1, SaturatedFat 7.3, Cholesterol 37.3, Sodium 994.1, Carbohydrate 38.1, Fiber 10.9, Sugar 6.2, Protein 17.3
BACON WRAPPED ARTICHOKES WITH DIJON CREAM SAUCE
I had these at a friend's home last week & are they ever yummy. I must admit to not having made them myself - yet! But I will be making them soon.
Provided by Judy from Hawaii
Categories Pork
Time 45m
Yield 40 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F.
- Cut each artichoke heart into 8 equal pie shaped wedges.
- Cut each bacon slice into fourths.
- Wrap bacon around artichoke wedges and secure with a toothpick.
- Place on a foil lined, rimmed cookie sheet and bake for 20 to 30 minutes or till bacon is crisp.
- Combine Dijon mustard and cream and use as a dipping sauce.
Nutrition Facts : Calories 33.6, Fat 2.8, SaturatedFat 1, Cholesterol 4.4, Sodium 93.3, Carbohydrate 1.3, Fiber 0.6, Sugar 0.1, Protein 1.1
FRESH ARTICHOKES WITH LEMON-YOGURT DIP
Artichokes are at their best when you prepare them simply, without a lot of fuss or seasonings to overdress them. Many people dip the petals in melted butter or mayonnaise, but I think you'll love my tangy lemon-yogurt dip. -Jill Haapaniemi, Brooklyn, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings (1-1/2 cups dip).
Number Of Ingredients 8
Steps:
- Using a sharp knife, cut 1 in. from top of each artichoke and trim stem so it will stand upright. Using kitchen scissors, cut off tips of outer leaves. Place artichokes upright in a Dutch oven; cover with water and bring to a boil. Reduce heat; simmer, covered, until a leaf in the center pulls out easily, 35-40 minutes. Invert artichokes to drain. Cool slightly; cut each in half lengthwise. With a spoon, carefully scrape and remove fuzzy center of artichokes., In a cast-iron skillet or grill pan, heat oil over medium-high heat. Place artichokes in pan, cut side down. Cook until lightly browned, 5-7 minutes. Sprinkle with salt and pepper. In a small bowl, mix yogurt, lemon juice, salt and pepper. Serve with artichokes and lemon wedges.
Nutrition Facts : Calories 81 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 99mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
DIJON-DILL DIP
Number Of Ingredients 4
Steps:
- In small bowl stir together yogurt, mustard and dill. Serve with nuggets.
Nutrition Facts : Nutritional Facts Serves
10 ARTICHOKE DIPPING SAUCES
No dry artichokes here! Here are 10 simple and easy dipping sauce ideas.
Provided by Kare for Kitchen Treaty
Number Of Ingredients 5
Steps:
- Mix together in a small bowl and serve.
CHEESY ARTICHOKE DIP BY JEAN CARPER
Here's an easy, lower-fat version of warm artichoke-cheese dip. In new research, artichoke hearts tested surprisingly high in antioxidant activity -- even more per cup than strawberries. Garlic and chives are high in antioxidants, too, and fat-free cottage cheese helps keep the fat and calorie counts down.
Provided by USA WEEKEND columnist Jean Carper
Categories Appetizers and Snacks Dips and Spreads Recipes Artichoke Dip Recipes
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Cook artichokes according to package directions; chop roughly. Set aside.
- In a food processor, mix all ingredients except artichokes and Parmesan cheese until smooth.
- Stir in artichokes. Pour mixture into a 9-inch baking dish. Sprinkle with Parmesan.
- Bake for 30 minutes. If top hasn't browned, put under broiler.
- Let sit for 15 minutes before serving (it may be watery when first removed from the oven). Serve with toasted whole-wheat pita chips.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 9.5 g, Cholesterol 17 mg, Fat 7.7 g, Fiber 2.1 g, Protein 10.2 g, SaturatedFat 3.6 g, Sodium 426.9 mg, Sugar 3.2 g
ARTICHOKES WITH LEMON AND DILL
In this classic vegetable preparation, the cooking liquid is used to make the velvety sauce. The dish is normally served at room temperature, but it's equally good warm.
Yield Serves 4
Number Of Ingredients 10
Steps:
- Pour 2 tablespoons lemon juice into large bowl of water. Cut stem from 1 artichoke; pull off and discard 3 outer bottom layers of leaves, exposing pale green base. Carefully trim artichoke base and leaf ends. Cut artichoke in half. Using small spoon, remove choke and prickly leaves from center. Rub cut edges of artichoke with cut side of lemon half. Place artichoke in bowl of water and lemon juice. Repeat trimming of remaining artichokes, placing each in water with lemon juice.
- Heat oil in large Dutch oven over medium-high heat. Add green onions; sauté until tender, about 3 minutes. Add 3 cups water, dill, sugar, salt and 1/4 cup lemon juice. Bring to simmer. Drain artichokes; add to Dutch oven. Cover, simmer until artichoke bottoms are tender and leaves can be pulled off easily, occasionally pushing artichokes under water, about 30 minutes. Using slotted spoon, transfer artichokes to platter; reserve cooking liquid. Test artichokes with foil to keep warm, if desired.
- Place flour in small bowl. Whisk in 1/2 cup cooking liquid. Pour flour mixture into liquid in Dutch oven; bring to boil, stirring. Cook until sauce thickens, stirring constantly and thinning with more water if necessary, about 2 minutes. Season with salt and pepper. Pour over artichokes. Serve warm or at room temperature.
ARTICHOKES WITH DIJON DILL DIP
Steps:
- See Introduction
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