Fresh Artichokes With Lemon Yogurt Dip Recipes

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FRESH ARTICHOKES WITH LEMON-YOGURT DIP



Fresh Artichokes with Lemon-Yogurt Dip image

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

6 medium artichokes
3 tablespoons olive oil
Sea salt and coarsely ground pepper to taste
1-1/2 cups plain yogurt
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
Lemon wedges

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

ARTICHOKES AND HUMMUS DIP



Artichokes and Hummus Dip image

Subtly lemon-garlic flavored artichokes served with a refreshing chickpea and vegetable dip. Surprisingly filling and extremely easy! Use the artichokes to scoop up dip and enjoy!

Provided by Sally

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Bean Dip Recipes

Time 45m

Yield 2

Number Of Ingredients 12

3 large cloves garlic, smashed, divided
½ lemon
4 artichokes, trimmed and stemmed
¼ cup extra-virgin olive oil
2 teaspoons ground cumin
1 teaspoon white sugar, or more to taste
½ lemon, juiced
sea salt to taste
1 green bell pepper, diced
1 tomato, diced
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
¼ cup plain European-style yogurt, or more to taste

Steps:

  • Pour enough water into a pot with a steamer insert to reach about 2 inches deep. Add 1 smashed garlic clove and half a lemon to the water. Put steamer insert into the pot and bring water to a boil. Arrange artichokes in the steamer insert and place a lid on the pot. Steam artichokes until a knife easily pierces the bottom of the largest artichoke, 30 to 45 minutes.
  • Blend olive oil, cumin, sugar, lemon juice, and a pinch of sea salt in a blender until smooth. Add green bell pepper and tomato; blend until smooth, about 1 minute. Pour chickpeas and yogurt into the blender; blend thoroughly. Thicken dip with more yogurt, if desired. Season with sea salt; serve with the steamed artichokes.

Nutrition Facts : Calories 621.3 calories, Carbohydrate 77.6 g, Cholesterol 1.8 mg, Fat 31.4 g, Fiber 24.8 g, Protein 19.6 g, SaturatedFat 4.6 g, Sodium 852.6 mg, Sugar 10.3 g

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 WITH LEMON AND DILL



Artichokes with Lemon and Dill image

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

2 tablespoons plus 1/4 cup fresh lemon juice
6 fresh artichokes (about 3 3/4 pounds)
1 lemon, halved
1/3 cup olive oil
8 green onions, chopped (about 2 cups)
3 cups (or more) water
1/4 cup chopped fresh dill
2 teaspoons sugar
1 1/2 teaspoons salt
2 tablespoons all purpose flour

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.

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