Steamed Artichokes With Garlicky Dipping Sauce Recipes

STEAMED ARTICHOKES WITH GARLICKY DIPPING SAUCE

Steps:

• Trim bottom stalk of artichokes, leaving about 1 inch. Cut off the first couple of inches of the top of the artichoke. If your artichoke is dangerously spikey, or you are serving these to kids/company, you may want to trim the tips of all the remaining leaves with scissors. Rinse the artichokes well, under running water.
• Put about 2 inches of water in the bottom of a big pot, and place the artichokes top down. Throw in the bay leaf and crushed garlic clove. Cover and bring to a boil, then lower heat so the liquid is just simmering. Steam like this for about 30-45 minutes.
• Make the dip by putting the minced garlic, margarine, and lemon juice in a microwave safe bowl and heating for 30 seconds. Add the dill, yogurt, and salt & pepper. If you want your sauce thick like this, then you are done. I like my dip a little runnier, so i add a little milk until it is the consistancy that i want. Either way, cover and put in the fridge until the artichokes are ready.
• Let artichokes cool off for about 10 minutes before serving.

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.

STEAMED ARTICHOKES WITH TWO DIPPING SAUCES

Steps:

• STEAMED ARTICHOKES
• Prepare a bowl of water large enough to hold all of the artichokes. Peel 1 lemon with a vegetable peeler, then cut in half and squeeze the juice into the bowl.
• Remove any tough outer leaves from artichokes. Working with one artichoke at a time, use a serrated knife to cut off the top quarter of each. Use kitchen shears to trim sharp tips of the leaves. Remove any small leaves from bottom and trim stem just enough that artichoke can stand upright; place in lemon water to keep it from turning brown while repeating with remaining artichokes.
• Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil. Place the lemon peel and artichokes, stem ends down, in basket. Cover and steam until bases of artichokes are easily pierced with the tip of a sharp knife, about 20 minutes.
• When cool enough to handle, use a small spoon to scoop out center cone; scrape out purple leaves and fuzzy choke. Serve artichokes with dipping sauces, as desired
• TARRAGON-YOGURT SAUCE
• Mix together yogurt, lemon zest and juice, tarragon, parsley, and 1 teaspoon salt; season with pepper.
• SPICY AÏOLI
• Bring 1 inch of water to a boil in a small saucepan. Blanch garlic until tender, 3 to 5 minutes; drain and mash garlic into a paste.
• Whisk together garlic, egg yolk, mustard, and lemon juice in a bowl. Slowly whisk in oil until emulsified. Whisk in paprika, cayenne, hot sauce, and 1 teaspoon salt; season with pepper.
• nutrition information
• Per Serving (artichokes)
• Calories: 61
• Saturated Fat: .1g
• Unsaturated Fat: 0g
• Cholesterol: 0mg
• Carbohydrates: 14g
• Protein: 4g
• Sodium: 121mg
• Fiber: 7g
• nutrition information (TARRAGON-YOGURT SAUCE)
• Per 1/4-cup Serving:
• Calories: 30
• Saturated Fat: .6g
• Unsaturated Fat: 0g
• Cholesterol: 2.8mg
• Carbohydrates: 2.3g
• Protein: 3.6g
• Sodium: 495mg
• Fiber: .2g
• nutrition information (SPICY AÏOLI)
• Per 2-tablespoon Serving:
• Calories: 202
• Saturated Fat: 3.2g
• Unsaturated Fat: 18.5g
• Cholesterol: 25.6mg
• Carbohydrates: 1.5g
• Protein: .5g
• Sodium: 287mg
• Fiber: .3g

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.

STEAMED ARTICHOKES AND ROASTED GARLIC DIPPING SAUCE

Steps:

• Cut off the bottom stems of the artichokes with a serrated knife and rub the artichoke bottoms with the lemon. Cut about 2 inches off the top of the artichoke, drizzle some lemon juice over the top as well.
• Optional: Using kitchen scissors, snip off prickly ends of each leaf for easier enjoyment later.
• Place the artichokes in a steamer and steam 40 to 50 minutes, or until the bottoms are tender when pierced and the leaves pulls out easily. When it's done, quickly plunge into a bowl of iced water to stop the cooking and drain.
• While steaming the artichokes, prepare the garlic for the sauce: Cut off top of garlic bulb (enough to expose tops of most garlic cloves). Drizzle enough olive oil over the cut cloves to drench the top and sides, sprinkle a pinch of salt as well. Wrap foil around the garlic bulb and seal at the top. Roast in 400 degree oven (I use my little toaster oven) for about 30-40 minutes until soft and roasted, browned around the tops and edges is a good indicator. Let it cool for about 10 minutes.
• When cool enough to handle, squeeze the garlic cloves from their bulbs by pressing with your hands from the bottom of the bulbs to the top (cut side) into a small bowl. Add the mayonnaise and sour cream, and stir with fork to blend well. Add salt if needed and black pepper to taste. Cover and refrigerate until needed.
• To eat the artichoke, pull the leaves and dip the bottom tender part into the sauce, pull the tender "meat" with your teeth on the bottom part of the leaves, don't eat (discard) the rough tops. Towards the inside you can bite off more of the tender bottoms of the leaves. Towards the heart of the artichoke, you will see pins and needle-like fuzzy stuff which you can scrape off with a spoon, then you can eat the best part of all, the center or "heart" of the artichoke.

STEAMED ARTICHOKES WITH LEMON-GARLIC AIOLI

Steps:

• Pack artichokes upright in a large pot. Add garlic. Pour in water. Bring to a boil. Reduce heat. Simmer, covered, for 35 minutes. Transfer to a plate; let cool. Peel and mash 4 steamed garlic cloves (reserve remainder for lamb). Stir in mayonnaise, zest, lemon juice, pepper, sugar, and salt. Remove artichoke leaves (reserve hearts for stuffing). Refrigerate leaves and aioli separately until ready to serve.