Whole Artichokes With Lemon Thyme Dipping Sauce Recipes

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WHOLE ARTICHOKES WITH LEMON-THYME DIPPING SAUCE



Whole Artichokes with Lemon-Thyme Dipping Sauce image

Whole steamed artichokes are an impressive appetizer or side dish, but they're actually very easy to make. Prepare in advance and reheat before serving with the herb-accented lemon sauce.

Provided by Paula Kittelson

Categories     Side Dish

Time 1h15m

Yield 2

Number Of Ingredients 10

2 whole artichokes
Juice of 1 medium lemon
Salt
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
4 teaspoons agave nectar
2 tablespoons finely chopped shallot
2 teaspoons thyme leaves
Salt and pepper to taste

Steps:

  • Fill 5-quart saucepan two-thirds full with water. Heat to boiling.
  • Use knife to trim thick stem at bottoms of each artichoke. Using scissors, snip off tips of leaves. Cut and discard 1 1/2 inches off top of each artichoke. Rinse artichokes thoroughly with cold running water, and transfer them to pan of boiling water. Add juice of 1 lemon and salt to taste. Cover; cook over medium-low heat about 45 minutes or until bottoms of artichokes are tender.
  • Meanwhile, in small bowl, beat dipping sauce ingredients with whisk until emulsified. Pour into dipping bowl, and set aside.
  • Gently remove cooked artichokes from hot water and place upside down on cooling rack to drain 5 minutes. Turn right side up, and gently pull open tops of artichokes until you see pale yellow leaves, and pull those out to reveal the hairy choke. Use a spoon to scoop out the choke. Use your hands to gently close up the artichokes.
  • To eat, pull off leaves starting at base, dip in sauce and bite off soft part found at base of each leaf. Discard remaining part of leaf. Once all leaves are gone, you will find the artichoke heart. Eat that part with the help of a fork and knife, dipping it in sauce.

Nutrition Facts : ServingSize 1 Serving

LEMON AND MUSTARD DIPPING SAUCE FOR ARTICHOKES



Lemon and Mustard Dipping Sauce for Artichokes image

This artichoke accompaniment is a tasty, healthy alternative to mayonnaise or butter.

Provided by Annaid

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Artichoke Dip Recipes

Time 15m

Yield 8

Number Of Ingredients 7

1 ½ cups chicken broth
2 tablespoons lemon juice
2 teaspoons prepared mustard
1 pinch garlic powder
black pepper to taste
2 tablespoons cornstarch
¼ cup water

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.

Nutrition Facts : Calories 9.3 calories, Carbohydrate 2.3 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 0.1 g

DIPPING SAUCE FOR ARTICHOKES



Dipping Sauce for Artichokes image

A boyfriend's mother taught me this great dipping sauce for artichokes and asparagus. It's somewhat like aioli. Replace dried basil for fresh, and garlic salt for the garlic. If you do use dried basil, cut the original amount in half. Use low-fat mayonnaise if you like.

Provided by Andrea Alexander

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Artichoke Dip Recipes

Time 10m

Yield 2

Number Of Ingredients 5

¼ cup mayonnaise
½ clove garlic, finely chopped
1 ½ tablespoons lemon juice
1 ½ teaspoons chopped fresh basil
1 teaspoon Worcestershire sauce

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.

Nutrition Facts : Calories 120.9 calories, Carbohydrate 8.8 g, Cholesterol 7.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.4 g, Sodium 236.9 mg, Sugar 2.4 g

STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE



Steamed Whole Artichokes with Spicy Lemon Caper Mayonnaise image

This is a dish that takes you straight to a French bistro. I love it because we cook the artichokes whole and eat the whole thing! While the recipe calls for a steaming method, you can easily submerge them in a large pot of boiling, lightly salted water and cook until tender. When I was living in Paris, a glass of cheap, dry white wine with a few ice cubes and this artichoke with the spicy dipping sauce made for a classic bistro appetizer moment. Pull off the leaves, dunk in the sauce and enjoy. Scoop the fuzzy "hay" off the top of the artichoke to find the heart in the center-the best part! Don't like spicy? Simply make the sauce without the hot sauce or pepper flakes.

Provided by Alex Guarnaschelli

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 10

4 large artichokes
6 tablespoons mayonnaise
3 tablespoons extra-virgin olive oil
2 tablespoons capers, coarsely chopped
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon plus 2 teaspoons hot sauce
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives

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.

ARTICHOKES WITH LEMON ROSEMARY SAUCE



Artichokes With Lemon Rosemary Sauce image

This is my favorite way to prepare fresh artichokes. It's terribly easy and perfectly delicious! Goes great with Mediterranean or Middle Eastern food, especially Greek food. But equally tasty with many other foods.

Provided by PalatablePastime

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 10

2 large fresh artichokes
2 tablespoons olive oil
1 cup chicken broth
1/4 cup dry white wine or 1/4 cup dry sherry
2 tablespoons butter
1/2 cup chicken broth
1/4 cup fresh lemon juice
1/2 tablespoon minced fresh rosemary
3 egg yolks
1 teaspoon cornstarch

Steps:

  • Remove stems from artichokes and cut off the top third.
  • Cut artichokes in half, lengthwise, and scrape out the woody"choke" (using a spoon or knife is good, but I like a tomato shark); trim away rough purple tips from inside.
  • Remove the lower outermost leaves and trim the prickly part off the top of the remaining leaves.
  • Rinse and drain artichokes.
  • Heat olive oil in a large skillet, and place artichokes cut-side-down in the pan.
  • Add chicken broth and wine to the pan, then bring to a boil, reduce heat, cover, and cook for approximately 20 minutes, or until the artichokes are fork-tender.
  • While the artichokes are cooking, prepare the sauce.
  • Heat the butter in a small saucepan and add the rosemary and cook until lightly fragrant.
  • Add half the remaining chicken broth, and stir to mix.
  • In a small bowl, mix together the egg yolks, lemon juice, cornstarch, and remaining chicken broth.
  • Pour a slight amount of hot broth into the eggs to temper it, whisking well.
  • Return egg yolk mixture to the saucepan, and whisk over low heat until sauce thickens, about 5-8 minutes.
  • Serve the sauce over the cooked artichokes, or as a dipping sauce, whichever you prefer.
  • To eat artichokes, remove leaves and run the leaf through your closed teeth, bottom end first, scraping off the flesh.
  • When all the leaves are gone, the remaining heart is totally edible.

Nutrition Facts : Calories 437.7, Fat 32.4, SaturatedFat 11.7, Cholesterol 313.7, Sodium 819.8, Carbohydrate 23.2, Fiber 8.9, Sugar 1.7, Protein 12.8

STEAMED ARTICHOKES WITH LEMON SAUCE



Steamed Artichokes with Lemon Sauce image

"My husband created this smooth tangy sauce back in the 60's," recalls Lois Gelzer of Standish, Maine. "It complements the steamed artichokes, whether they're served warm or cold."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 5

6 medium fresh artichokes
1-1/2 cups mayonnaise
4-1/2 teaspoons lemon juice
3/4 teaspoon seasoned salt or salt-free seasoning blend
3 drops hot pepper sauce

Steps:

  • Place the artichokes upside down in a steamer basket; place the basket in a saucepan over 1 in. of boiling water. Cover and steam for 25-35 minutes or until tender. , In a small bowl, combine the mayonnaise, lemon juice, salt and hot pepper sauce. Cover and refrigerate. Serve with artichokes.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 534mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges

ARTICHOKES WITH LEMON ZA'ATAR DIPPING SAUCE



Artichokes With Lemon Za'atar Dipping Sauce image

Make and share this Artichokes With Lemon Za'atar Dipping Sauce recipe from Food.com.

Provided by Brookelynne26

Categories     Lemon

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 lemon, juice of (about 1/4 cup)
1 cup mayonnaise
1/4 cup sesame seeds, toasted
3 tablespoons dried thyme
2 teaspoons Dijon mustard
1 teaspoon ground sumac
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
3 large artichokes
1 lemon, quartered
2 tablespoons kosher salt
3 tablespoons extra virgin olive oil

Steps:

  • Make the lemon za'atar dipping sauce: Put the mayonnaise, lemon juice, sesame seeds, thyme, mustard, sumac, salt, and cayenne in a small mixing bowl. Stir well with a rubber spatula or a spoon to combine. (Note: The sauce can be refrigerated, with plastic wrap pressed against the surface, for up to 2 days.).
  • Prepare the artichokes: first cut off the bottom portion of the stem, leaving only 1 inch of the stem attached. Using a sharp knife (sometimes a serrated knife works best for this), cut off the tip of the artichoke, slicing straight across about 2 inches down. Using scissors, clip off the sharp spikes on the tips of the remaining leaves.
  • Put the artichokes in a large pot, and add enough water to reach three-quarters of the way up the artichokes. Squeeze the lemon quarters into the water and then throw the quarters in as well. Add the salt and olive oil to the water. Cover, and cook over high heat until the water comes to a boil, about 15 minutes. Reduce the heat to low and simmer, still covered, for 30 minutes. Test an artichoke to see if it's done by gently tugging one of the lower leaves. It should come off easily but with resistance, and the whole leaf should pull out in one piece, not fall apart.
  • Turn off the heat. Remove the artichokes, put them upside down on a plate to drain, and let them cool to room temperature, 15 to 20 minutes.
  • Once they have cooled, cut each artichoke in half lengthwise. With a spoon, gently scoop out and discard the fuzzy inner choke and the pointy purple leaves that line the inside. Cut each half in half again, creating small portions that are more easily shared. Arrange them on a platter and serve with the lemon za'atar dipping sauce.

Nutrition Facts : Calories 297, Fat 23.2, SaturatedFat 3.4, Cholesterol 10.2, Sodium 2992, Carbohydrate 22.3, Fiber 6.3, Sugar 3.8, Protein 4.5

ARTICHOKES WITH LEMON-GARLIC BUTTER



Artichokes with Lemon-Garlic Butter image

Provided by Ruth Jacobson

Categories     Garlic     Appetizer     Side     Steam     Vegetarian     Quick & Easy     Low/No Sugar     Lemon     Artichoke     Bon Appétit     Chicago     Illinois     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

4 fresh artichokes
1/4 cup olive oil
6 large garlic cloves, minced
4 teaspoons minced fresh thyme or 2 teaspoons dried
1/2 cup fresh lemon juice
1/2 cup (1 stick) butter

Steps:

  • Place steamer rack in large pot. Fill pot with enough water to come just to bottom of rack. Cut stems and top 1 1/2 inches from artichokes. Cut away first outside row of artichoke leaves. Using scissors, cut off pointed tips of leaves. Arrange artichokes on rack. Bring water to boil over high heat. Cover pot; steam artichokes until knife pierces base easily, adding more water if necessary, about 45 minutes.
  • Meanwhile, heat oil in heavy medium saucepan over medium heat. Add garlic and thyme; cook 1 minute. Add lemon juice and butter; whisk until butter melts. Season with salt and pepper. Serve artichokes warm with seasoned butter.

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From cookingnook.com


ARTICHOKES WITH LEMON ZA'ATAR DIPPING SAUCE | SAVEUR
2013-04-23 Squeeze the lemon quarters into the water and then throw the quarters in as well. Add the salt and olive oil to the water. Cover, and cook over high heat until the water comes to a boil, about 15 ...
From saveur.com


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