Chilled Artichokes Wspicy Mustard Sauce Recipes

ARTICHOKE VINAIGRETTE

Steps:

• Trim the sharp tips of the outside artichoke leaves with a sharp knife. Cut off the top of the artichoke about 1-inch and remove the stem so that the bottom is flat. Wash the artichoke in cold water and rub all cut surfaces with some of the fresh lemon juice and pulp.
• (A round slice of lemon may be tied to the bottom of the artichoke to prevent oxidation of the base.)
• Bring water to a boil, add the salt and the remaining pieces of the lemon, rind and all, and place the artichokes base down. Cover the pot and bring the water to the boil again before lowering the heat to a simmer. Cook the artichoke at a steady simmer for 35 to 45 minutes or until a leaf pulls easily free from the center. Allow to cool for 10 minutes in the water, remove cool to room temperature. When cool some of the cooking juices may be drizzled over the top of the artichokes.
• In a stainless steel bowl combine the vinegar, mustard, herbs, salt and pepper and whisk to emulsify. Add the oil in a small steady stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to two weeks in the refrigerator, but should be brought to room temperature before using.
• Serve the artichoke with some vinaigrette on the side as a dip for each leaf or drizzled over the heart.

CHILLED ARTICHOKES W/SPICY MUSTARD SAUCE

Steps:

• 1. Wash each artichoke and slice off both ends so that it can sit flatly on a surface. Immediately rub the cut ends with the lemon half to prevent discoloration. Cut away any ragged leaves, and snip off the sharp edges of the leaves with a kitchen scissors. Steam the artichokes in a vegetable steamer, or on a rack in a pot with 1 inch of water and cook for 40 to 45 minutes, over medium heat, or until a leaf can be removed easily. (Be careful not to let the water boil away.) Remove from the pan with tongs, drain thoroughly and chill in a covered container in the refrigerator. 2. Whisk the sauce ingredients together and chill until ready to use. 3. Serve each chilled artichoke with a small container of sauce, garnished with lemon wedges.

STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE

Steps:

• Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked.
• In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom.
• In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives.
• Serve the artichokes with the dipping sauce.

VINAIGRETTE SAUCE FOR ARTICHOKES

Steps:

• Put 1 tablespoon vinegar into a deep bowl, add salt, sugar, anchovy paste, mustard, garlic, egg yolk and pepper. Beat vigorously with a whisk.
• Pour the oil into the mixture very gradually in a thin stream, beating vigorously and constantly with a whisk. When all the oil has been incorporated, the mixture should have the consistency of a thick mayonnaise. Beat in the remaining vinegar until the sauce is fairly runny but still thickened. If further thinning is desired, beat in more vinegar, or plain water, checking the seasoning for salt at the end.

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.

LEMON AND MUSTARD DIPPING SAUCE FOR ARTICHOKES

Steps:

• Pour broth and lemon juice into a saucepan, and set over high heat. Stir in mustard, garlic powder, and black pepper. Bring to a boil.
• In a small bowl, stir together cornstarch and water. Pour into boiling mixture, and stir well. Reduce heat to medium, and simmer until sauce thickens.

ARTICHOKE HEARTS IN MUSTARD SAUCE

Steps:

• Place artichoke hearts in a 1 quart casserole dish.
• Combine mayonnaise, garlic, sour cream, mustard and Worcestershire sauce in a small bowl and stir well.
• Spread mayonnaise mixture over the artichokes evenly.
• Sprinkle breadcrumbs on top.
• Bake at 350 degrees F. for 25 minutes or until thoroughly heated.
• Remove from oven and sprinkle with parsley.
• *Can be cooked in a microwave with only the mayonnaise mixture on the artichokes first, for 5 minutes on high. Then sprinkle with breadcrumbs and cook on high for 4-5 minutes or until heated. Sprinkle with parsley and serve warm.

LEMON AND MUSTARD DIPPING SAUCE FOR ARTICHOKES

Steps:

• Pour broth and lemon juice into a saucepan, and set over high heat. Stir in mustard, garlic powder, and black pepper. Bring to a boil.
• In a small bowl, stir together cornstarch and water. Pour into boiling mixture, and stir well. Reduce heat to medium, and simmer until sauce thickens.

STEAMED ARTICHOKES WITH VINAIGRETTE DIPPING SAUCE

Steps:

• Lay an artichoke on its side on a cutting board. Using a large, sharp knife, cut away the entire top quarter in one slice. Rub the top with the cut lemon. Cut off the stem at the bottom, so the artichoke will stand upright, and rub the bottom with lemon. Pull off the tough bottom leaves (bracts). Then, using scissors, cut away the thorny end of each remaining bract. Rub the edges with lemon.
• Bring two inches of water to a boil in a steamer or pasta pot, and place the artichokes in the steaming basket. If they are too big to fit, place them directly in the water. Reduce the heat, cover and simmer 45 minutes or until a leaf easily pulls away. Remove from the heat. Serve hot or at room temperature with a sauce for dipping the leaves. Use your teeth to scrape the flesh from the bottom of the leaf. Have a bowl or plate on the side for the discarded leaves. When you reach the papery leaves that cover the heart in the middle, cut them away along with the choke and discard. Divvy up the heart and enjoy.
• Whisk together the vinegar, salt, Dijon mustard and garlic. Whisk in the mayonnaise, yogurt and olive oil, and blend well. Taste, adjust salt, and add pepper. Use as a dip for artichokes or other vegetables.

10 ARTICHOKE DIPPING SAUCES

Steps:

• Mix together in a small bowl and serve.