Best 10 Artichokes Asparagus And Snow Peas With Honey Curry Dip Recipes

SUPER EASY DIP FOR ARTICHOKES OR ASPARAGUS

Steps:

• Stir together the mayonnaise, sesame oil, and soy sauce in a small bowl. Serve as a dip for steamed vegetables.

ASPARAGUS ARTICHOKE SALAD

Steps:

• Soak the sliced shallots in the lemon juice: Do this as you get ready to make the rest of the salad.
• Roast or grill the asparagus: To roast the asparagus, preheat the oven to 400°F. Coat the asparagus spears with 1 Tbsp of olive oil, and salt them well. Lay in a single layer in a foil-lined roasting pan, and cook for 8-10 minutes until lightly browned and fork tender. To grill the asparagus, prepare your charcoal or gas grill for high direct heat. Coat the asparagus with 1 Tbsp of olive oil and sprinkle with salt. Grill them until nicely charred and fork tender, between 5 to 10 minutes. Remove the asparagus from the oven or grill and cut into bite-sized pieces.

CHICKPEA AND ARTICHOKE MASALA

Steps:

• Process the onion, Garlic-Ginger Paste, and tomatoes in a food processor or blender until smooth.
• Meanwhile, warm the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the cumin seeds. Once they're done popping, add the onion-tomato paste you just made, and saute until it thickens and deepens in color, about 10 minutes.
• Add the ground coriander, garam masala, paprika, and turmeric and saute about 30 seconds. Then add the yogurt, a little at a time so it doesn't curdle. Stir in the lime juice, chickpeas, artichokes, salt, to taste, and water. Cover and simmer 10 minutes. Taste for seasonings and serve garnished with cilantro.
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

BAKED ASPARAGUS DIP

Steps:

• In a large bowl, combine the asparagus, cheese and mayonnaise. Place in a 6-inch cast-iron skillet or 2-cup ovenproof bowl. Bake at 375° until heated through, about 20 minutes. Serve warm with pita chips.

PEAS AND ARTICHOKES (GREECE)

Steps:

• Bring a pot of salted water to a boil, then add peas, lemon juice, pinch of sugar & chopped dill.
• Cover & cook about 10 minutes, or until peas are tender, then drain & keep warm.
• Cut off root ends of green onions & trim green tops, leaving about 1 inch of green attached.
• In a saucepan heat olive oil & cook onions to soften.
• Cut artichoke hearts into halves or quarters & add to onions.
• Add peas, salt & pepper & cook for 5 minutes, then serve immediately.

EASY INDIAN CURRY DIP

Steps:

• Mix together mayonnaise, sour cream, curry powder, turmeric, onion, lemon juice, garlic salt, cumin, and cayenne in a bowl. Stir until well combined. Refrigerate for at least 30 minutes before serving.

BAKED ORZO WITH ARTICHOKES AND PEAS

Steps:

• Make the béchamel and set aside.
• Prepare the artichokes. Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
• Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy skillet. Add the sliced artichoke hearts and cook, stirring, until lightly browned and tender, about 10 minutes. Season to taste with salt and pepper. Turn down the heat and add the garlic. Cook just until fragrant, about 30 seconds, and remove from the heat.
• Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Bring a large pot of generously salted water to a boil and add the orzo. Cook 5 minutes, add the peas and continue to boil for another 4 minutes, until the orzo is just tender but still firm to the bite. Drain and transfer to a large bowl. Add the artichokes, herbs, béchamel and Parmesan and stir together until the sauce coats all of the other ingredients. Transfer to the prepared baking dish.
• Place in the oven and bake 30 minutes, until lightly colored on top.

SNOW PEA ASPARAGUS STIR-FRY

Steps:

• In a small skillet, stir-fry asparagus and peas in butter and oil for 2 minutes. Add ginger and garlic powder; stir-fry 1 minute longer. , Combine soy sauce and water; stir into skillet. Cook for 1-2 minutes or until vegetables are tender.

ARTICHOKES, ASPARAGUS AND SNOW PEAS WITH HONEY CURRY DIP

Steps:

• Presentation: Place one whole artichoke in the center of the serving plate. Fill center of artichoke with honey curry dip remove leaves from the second artichoke and arrange as a collar around the whole artichoke. Arrange asparagus and snow peas alternately on outer rim of plate.