Chilean Artichokes With Green Vinaigrette Recipes

CHILEAN ARTICHOKES WITH GREEN VINAIGRETTE

Steps:

• To cook baby artichokes, bring a large non-reactive pot (such as stainless steel or enameled cast iron - not, for example aluminum, copper or bare cast iron) of water to a boil. Use a stainless steel knife to cut off the top quarter of each artichoke and trim stems to about 1 " long. Bend back outer green leaves and snap them off at the base until you reach leaves that are yellow. Trim remaining green from base.
• Boil artichokes for 10 to 20 minutes, until a leaf can be easily pulled off. Drain upside down. Meanwhile, spread lettuce or greens on a serving plater and arranged 1/2 chopped eggs and tomato wedges on top, leaving room in the center for the artichokes.
• Combine all of the vinaigrette ingredients in a blender or food processor, and puree them until smooth.
• When the artichokes are cool enough to handle, halve or quarter them. Arrange the artichokes in the center of the platter and pour the vinaigrette over top. Top with remaining chopped egg.

HOT ARTICHOKE DIP WITH GREEN CHILI

Steps:

• Mix all of the ingredients together and put in an oven-proof bowl.
• Oven temperature: 350 degrees for 25-30 minutes.
• Bake until golden brown on top.

ARTICHOKES WITH GARLIC PIMIENTO VINAIGRETTE

Steps:

• Cut off and discard the stems of the artichokes with a serrated knife and rub the artichoke bottoms with some of the lemon juice. To a kettle of boiling salted water add the remaining lemon juice and the artichokes, boil the artichokes for 15 to 20 minutes, or until the bottoms are tender when pierced with a knife, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the artichokes well, pull off the leaves, reserving 36 tender ones, and scrape out the chokes from the bottoms. Trim the artichoke bottoms and cut them into julienne strips.
• In a small bowl whisk together the oil, the vinegar, the garlic paste, the pimiento, and pepper to taste, add the artichoke strips, and toss the mixture well. The artichoke mixture and leaves may be prepared 1 day in advance and kept covered and chilled. Divide the artichoke mixture among 6 salad plates with a slotted spoon, arrange the reserved leaves around it, and spoon the dressing remaining in the bowl onto the leaves. Sprinkle the artichokes with the parsley.

HOT ARTICHOKE DIP WITH GREEN CHILES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix the creamy salad dressing, garlic, Parmesan cheese, green chile peppers and artichoke hearts.
• Transfer the mixture to a small baking dish. Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly brown. Garnish with green onions and tomato.

ARTICHOKE GREEN CHILE DIP

Steps:

• Preheat oven to 350 degrees.
• Give the drained artichoke hearts a rough chop so that there aren't any real big chunks.
• Mix artichoke hearts, green chiles, cheeses and mayonnaise.
• Spread evenly in a pie plate or an 8 inch square pan.
• Bake for 20 minutes, or until melted and bubbly.
• Serve warm with tortilla chips, slices of french bread (toasted or not), or cut veggies.