Spicy Artichoke Recipes

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.

SPICY SPINACH ARTICHOKE DIP

Steps:

• Heat oven to 350° F. Spray 9-inch pie plate with cooking spray. Cook spinach as directed on box. Drain well; squeeze with paper towel to get out as much liquid as possible; set aside.
• Spray 10-inch skillet with cooking spray. Place bacon in skillet; cook over medium heat until crispy. Using slotted spoon, transfer to paper towel-lined plate; set aside. Add onions and serrano chile to bacon drippings in pan; cook 7 to 9 minutes, stirring occasionally, until onions are caramelized.
• Meanwhile, in large bowl, mix cream cheese, chili garlic sauce and sour cream; stir in spinach and artichokes.
• Stir onion mixture into spinach mixture. Pour into pie plate. Sprinkle with Parmesan cheese. Bake 20 to 25 minutes or until hot in center. Top with reserved bacon; serve with crackers, crostini or vegetables.

"SPICY ARTICHOKE

Steps:

• Use a food processor with metal blade to finely grate Parmesan cheese.
• Add the cream cheese, mixing well.
• Transfer cheese mixture to a mixing bowl.
• Chop jalapeño peppers in processor, add drained artichoke hearts and process just until coarsely chopped.
• Add artichoke/jalapeño mixture and the jalapeño sauce to cheese mixture.
• Mix well.
• If needed, add small amount of additional marinade to obtain desired consistency.
• Salt and pepper to taste.
• Refrigerate until ready to serve.
• Serve with a variety of crackers or chips.
• Makes 16 servings or yields 2 cups.
• Nutrition Facts (per 2 tablespoon serving): 82.8 calories; 72% calories from fat; 6.8g total fat; 21.1mg cholesterol; 151.4mg sodium; 70.6mg potassium; 2.0g carbohydrates; 0.7g fiber; 0.2g sugar; 1.4g net carbs; 3.9g protein.

VERONICA'S HOT SPINACH, ARTICHOKE AND CHILE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
• Bake in preheated oven until slightly browned, about 30 minutes.

SPICY ARTICHOKE-PARMESAN APPETIZER DIP

Steps:

• Heat oven to 350ºF.
• Mix all ingredients except cilantro.
• Spoon into shallow ovenproof dish sprayed with cooking spray.
• Bake 20 to 25 min. or until hot and bubbly. Top with cilantro.

HOT AND SPICY ARTICHOKE DIP

Steps:

• Mix all ingredients in crockpot.
• Heat on high til warmed.
• Turn to low to keep warm.
• Serve with tortilla chips, pita chips, and/or veggies.
• ENJOY!