ARTICHOKES WITH BASIL MAYONNAISE
Categories Appetizer Vegetarian Mayonnaise Basil Artichoke Spring Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Mix first 4 ingredients in medium bowl. Season with salt and pepper.
- Cook artichokes, covered, in large pot of boiling salted water until tender when pierced with knife, about 45 minutes. Drain well. (Basil mayonnaise and artichokes can be prepared 1 day ahead. Cover separately and refrigerate.)
- Serve artichokes warm, at room temperature or chilled with basil mayonnaise.
ARTICHOKES WITH GARLIC BASIL MAYONNAISE RECIPE
Provided by Kitchenbee
Number Of Ingredients 11
Steps:
- To make the mayonnaise, warm the uncracked eggs in a small bowl of hot tap water for 3 minutes. In a blender, combine the egg, mustard, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a 2 cup glass measuring cup, mix the vegetable and olive oils. With the motor running, slowly drizzle in the combined oils (it should take at least 1 minutes) to make a thick mayonnaise. Scrape the mayonnaise into a bowl. Stir in the basil and garlic, then 1 tablespoon hot water. Set aside. Bring a large pot of lightly salted water to a boil over high heat. Meanwhile, in a large bowl, stir together 2 quarts cold water and the vinegar. Working with 1 artichoke at a time, and using a large, sharp knife, cut off the stem flush with the base. Pull of any damage outer leaves, then cut 1 inch off the top. Using kitchen shears, snip off any remaining thorny leaf tips, then submerge in the vinegar water. When all the artichokes are trimmed, drain them and add to the boiling water. Cover and cook until the tough leaves at the bottom of an artichoke can be easily removed, about 40 minutes, depending on the size of the artichoke. Using tongs, transfer the artichokes, upside down to a colander to let drain. Serve the artichokes warm or at room temperature, with the mayonnaise for dipping.
ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE
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
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
BOILED WHOLE ARTICHOKES WITH MAYONNAISE
This method for preparing artichokes is so simple and so effective because it does one important thing: It accepts the bitter, thorny truth of the artichoke and doesn't try to fight against it. Instead of wrestling with the thing in order to prepare it for cooking, by trying to trim those tightly closed petals that stab your fingertips and leave them coated in a wretchedly bitter film, just leave the artichoke alone. Slice off the domed top, then drop the artichoke, stems and all, right into the boiling salted water and cook until tender. Once done and cool enough to handle, the artichoke is effortless to peel, revealing sweet flesh at the base of each leaf, and her large tender heart is yours for the taking.
Provided by Gabrielle Hamilton
Categories dinner, lunch, vegetables, appetizer, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil - large enough to submerge all four artichokes. Once the water is boiling, season it with salt to taste. Slice off the domed top quarter of the artichokes, remove the black tip of the stem and immediately place the artichokes in the boiling water. To cook the artichokes evenly and prevent them from bobbing at the surface, place a lid one size smaller than the pot you are using directly on top of the artichokes, weighing them down so they are submerged. Reduce the heat until the water is at a hard simmer, and cook the artichokes until you can easily pierce the bottom choke (where the stem meets the base) with a cake tester or the sharp tip of a thin knife with no resistance, 20 to 25 minutes.
- While artichokes cook, prepare the mayonnaise: Place the egg, egg yolks, garlic, lemon juice and two healthy pinches of salt in a food processor fitted with a steel blade. Whiz for 5 seconds, then, with the machine on, slowly add about half the neutral oil in a thin, steady stream. Turn the machine off, and add 1 tablespoon cold water. Turn the machine back on, and finish adding the neutral oil in a steady stream. If mayonnaise is thick, blend in the remaining 1 tablespoon cold water. Mayonnaise should be light, satiny and silken. Taste the mayonnaise, and add salt as needed. Set aside at room temperature.
- Transfer the cooked artichokes to a wire rack set over a rimmed baking sheet, positioning them upside down to drain. Let stand at room temperature until they are cool enough to handle, about 15 minutes. Then remove the stems in an even cut, leaving the artichokes with a flat base. Peel the fibrous outer layer (and any strings) off the stems, cut the stems into 1/4-inch coins and reserve.
- Place the artichokes, stem side down, on a clean work surface. Gently open up the artichokes to reveal the inner leaves, using your fingers a little like the way you might open your own eye to receive drops, or even resembling the gesture you use to enlarge an image on your iPhone screen. Then pinch the whole purple and spiky choke at the center in one handful, and pluck it out, revealing the fuzzy hair that sits firmly attached in the cup of the heart. Remove this fuzz with your fingertip, or use a small spoon to scrape it away, taking care not to gouge or dig too deep into the goose-pimpled flesh.
- To assemble, place a healthy dollop of mayonnaise in the very center of each artichoke. Spoon in a few of the stem coins, then drizzle artichoke and mayonnaise with olive oil. Serve with additional mayonnaise and lemon wedges. (Any leftover mayonnaise will keep, refrigerated, up to 1 week.)
ARTICHOKES WITH ROASTED GARLIC AIOLI
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make the aioli: Beat the yolk with the vinegar and mustard in a bowl. Whisk in the oil, drop by drop, to make a thick mayonnaise. Squeeze the garlic out of the roasted cloves into the mayonnaise and whisk smooth. Season the aioli with salt, pepper, and lemon juice, to taste.
- To prepare the artichokes: Trim the artichokes, rubbing with lemon as you go, until you are down to the core with a bit of stem attached. Halve. While you're trimming, bring a pot of water to the boil. Squeeze the juice of a lemon into it and salt it. Drop in the artichokes and cook until tender, about 10 minutes, depending on the size. Drain, and pat dry. Heat the olive oil in a skillet and brown the artichokes on all sides. Transfer to paper towel to drain. Serve with the aioli.
GARLIC SAUTEED ARTICHOKES
Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!
Provided by JJDON
Categories Side Dish Vegetables
Time 45m
Yield 4
Number Of Ingredients 3
Steps:
- Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke. Rinse again to remove any residual hairs.
- Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.
Nutrition Facts : Calories 92.3 calories, Carbohydrate 9.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 4.4 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 117.4 mg, Sugar 0.8 g
DIPPING SAUCE FOR ARTICHOKES
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
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
GARLIC ARTICHOKES
This is now the only way I will be making artichokes. I love the ease of preparation and the perfect texture of the finished artichoke..not too mushy and not too hard. I never before thought of cutting the artichoke in half to make it super easy to remove the choke, and it cooks in half the time as well. Try this recipe if you love artichokes, and you won't be disappointed. Be careful to keep enough liquid in the braising pan so the artichokes don't burn. This is a tip I'm sharing out of experience!!
Provided by Geema
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut off the stems of the artichokes.
- With a sharp knife (I find a serated knife works well) cut off the top 1/3 of the artichoke.
- Immediately rub the cuts with a lemon quarter, squeezing a little juice on the cuts to keep it from turning brown.
- Now cut each artichoke in half through the stem, from the top to the bottom.
- Use a spoon and/or a knife to completely remove the hairy choke and all the prickly purple leaves inside the artichoke.
- Melt the 3 tablespoons butter in a large saute pan.
- Add the garlic and saute over medium low heat to flavor the butter.
- Arrange the artichoke halves cut side down in the pan.
- Saute for about 5 minutes or so, until just lightly browned.
- Add the wine and the seasonings.
- Reduce heat to very low, cover the pan, and let cook for about 15 to 20 minutes.
- CHECK THE PAN AFTER 9 OR 10 MINUTES TO BE SURE THERE IS ENOUGH LIQUID IN THE PAN TO PREVENT BURNING.
- ADD MORE WINE IF NEEDED.
- Test the doneness of the artichokes by piercing with a fork.
- It should penetrate easily.
- Serve the artichoke halves with the rest of the melted butter in a small dish and flavored with as many dashes of hot sauce as you like.
- Dip the leaves and the delicious heart in the butter and enjoy.
Nutrition Facts : Calories 297.5, Fat 23.2, SaturatedFat 14.6, Cholesterol 61.1, Sodium 282.5, Carbohydrate 12.2, Fiber 4.8, Sugar 1.8, Protein 3.2
BAKED ARTICHOKES WITH GARLIC AND LEMON
Excellent change for those who are tired of the old steamed artichokes with mayo. These are delicious alone with no dip, but, if you must, I find that butter melted with a little lemon zest and juice is a better compliment than the old heavy mayo standby. I know the "servings" says for 4, but, I can eat a whole one by myself!!!!
Provided by CABarbieQue
Categories Vegetable
Time 55m
Yield 4 Halves, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- Combine the olive oil, basil, minced garlic, lemon zest and juice, sea salt and fresh cracked pepper in a bowl. Mix until it becomes a paste.
- With kitchen scissors, trim all the sharp ends off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves.
- Clean out all the fuzzy hairs and smaller leaves with a spoon then immediately rub all the cut areas with the zested and juiced lemon.
- Coat the baking dish with olive oil.
- Rub the paste all over the artichoke halves and inside the leaves.
- Place each artichoke half top side down in a baking dish.
- Pour the stock in the dish and cover with a lid or tin foil.
- Bake for 45-50 minutes or until soft and tender.
- Be sure to let cool for a few minutes before digging in!
Nutrition Facts : Calories 85.4, Fat 3.9, SaturatedFat 0.6, Cholesterol 0.9, Sodium 119.7, Carbohydrate 11.4, Fiber 4.8, Sugar 1.7, Protein 3.7
STEAMED ARTICHOKES WITH HERB-CAPER MAYONNAISE
Provided by Molly Stevens
Categories Steam Vegetarian Kid-Friendly High Fiber Mother's Day Mayonnaise Artichoke Spring Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Mix first 5 ingredients in small bowl; season herb mayonnaise with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Place steamer rack in large pot. Add just enough water to touch bottom of rack. Place artichokes on rack. Bring water to boil. Reduce heat to medium, cover, and steam until artichokes are tender when base is pierced with small sharp knife, adding more water to pot as needed, about 50 minutes. DO AHEAD: Can be made 2 hours ahead. Leave artichokes in uncovered steamer; let stand at room temperature. Resteam until heated through.
- Place artichokes on plates; cool 10 minutes. Serve with herb mayonnaise.
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