Best 5 Boiled Whole Artichokes With Mayonnaise Recipes
**Discover the Culinary Delights of Boiled Whole Artichokes with Mayonnaise: A Journey Through Flavor and Simplicity**
Embark on a culinary adventure with our collection of boiled whole artichoke recipes, each offering a unique taste experience. Indulge in the classic combination of boiled artichokes and tangy mayonnaise, or explore variations that introduce exciting flavors and textures. From the traditional Italian method of preparation to innovative dips and sauces, these recipes showcase the versatility of this delightful vegetable. Whether you prefer a simple and straightforward approach or are looking to impress your taste buds with something more elaborate, our recipes have you covered. Get ready to savor the delicate flavors and textures of boiled whole artichokes, complemented by the richness of mayonnaise and a symphony of herbs and spices.
STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE
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
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.
STEAMED ARTICHOKES WITH VINAIGRETTE DIPPING SAUCE
Artichokes are not the friendliest of vegetables. They are a good source of magnesium, potassium and fiber, and they require a little work, but it's time well-spent. The simplest way to prepare an artichoke is to steam it, there's hardly any trimming at all. Serve it with a dipping sauce and work your way, perhaps with a friend or loved one, to the heart. Then scrape away the chokes and divvy up the prize at the middle.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 1h
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 20 grams, Carbohydrate 9 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 282 milligrams, Sugar 2 grams, TransFat 0 grams
BASIC BOILED ARTICHOKES
Steps:
- Select a kettle or pot large enough to hold all the artichokes you are cooking. Half fill it with water and set it over high heat to boil. Meanwhile, trim the artichokes.
- Rinse the artichokes, slice the stem off flush with the base so the artichokes will stand level. Rub the cut areas with lemon. Slice off the top inch of each artichoke and rub the cut area with lemon. Using kitchen shears snip off the top half inch of each leaf. Place the artichokes base side down in the boiling water, lower heat to simmer and weight the tops of the artichokes with a dish or pot lid that fits into the pot to keep the artichokes submerged.
- Simmer the artichokes until the base can easily be pierced with a knife point, 20 to 40 minutes. Remove the artichokes from the water and turn upside-down in a collander to drain.
ROASTED ARTICHOKES WITH ANCHOVY MAYONNAISE
You may see artichokes in the supermarket year-round, but in the spring, they are at their peak, freshly harvested and full of flavor. This is an easy method for roasted artichokes. After trimming and par-cooking them, they are drizzled with olive oil and roasted until crisp without and tender within. Serve them as a first course, or alongside a meaty piece of fish, such as monkfish, swordfish or halibut. The zesty, lemony anchovy mayonnaise is a perfect foil for the artichokes' sweetness, and goes well with fish, too. You can use any size artichoke for this recipe, but medium is best.
Provided by David Tanis
Categories lunch, vegetables, appetizer, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the artichokes: Fill a large bowl with cold water. Cut the lemon into quarters, and squeeze the juice from each quarter into the water. (This acidulated water will keep the artichokes from discoloring.)
- Snap off a few of the tough outer leaves (bracts) near the stem of each artichoke. Cut each artichoke in half from top to bottom, and lay the halves cut-side down on a cutting board.
- Using a sharp vegetable peeler and working one half at a time, trim the rough edges and the stems. Cut 1/4 inch from the bottom of the stem and 1/2 inch from the top of each half. Turn the halves over and use a teaspoon or melon baller to remove the hairy "choke." Place trimmed artichoke halves in the lemon water. Leave them in the lemon water until ready to cook.
- Heat oven to 425 degrees. Bring a large pot of well-salted water to a boil. Add drained artichoke halves and simmer for 10 minutes. Remove and place artichoke halves cut-side up in a stainless steel roasting pan or ceramic baking dish, in one layer.
- Tuck thyme sprigs under artichokes, and sprinkle artichokes with salt and pepper. Drizzle generously with olive oil, about 1 1/2 teaspoons per halved artichoke. Bake, uncovered and brushing with oil from the pan occasionally, until nicely browned, 30 to 40 minutes.
- As artichokes roast, make the anchovy mayonnaise: Put mayonnaise in a bowl and stir in chopped anchovies and capers, lemon zest and juice, garlic, cayenne and a little salt and pepper. Let sit for 5 minutes, then taste and adjust seasoning.
- When artichokes are ready, transfer to a serving platter or individual plates. Brush lightly with oil from the pan. Sprinkle with parsley and serve anchovy mayonnaise and lemon wedges, if you like, on the side.
ARTICHOKES WITH BASIL MAYONNAISE
Categories Appetizer Vegetarian Mayonnaise Basil Artichoke Spring Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Mix first 4 ingredients in medium bowl. Season with salt and pepper.
- Cook artichokes, covered, in large pot of boiling salted water until tender when pierced with knife, about 45 minutes. Drain well. (Basil mayonnaise and artichokes can be prepared 1 day ahead. Cover separately and refrigerate.)
- Serve artichokes warm, at room temperature or chilled with basil mayonnaise.
Tips:
- Selecting Artichokes: Choose artichokes that are firm and heavy for their size, with tightly closed leaves and no blemishes or bruises.
- Cleaning Artichokes: Cut off the stem and about 1 inch of the top of the artichoke. Then, use a pair of kitchen scissors to trim the sharp tips of the leaves.
- Preparing Artichokes for Boiling: To prevent the artichokes from discoloring, rub them with lemon juice or vinegar. You can also soak them in cold water for 30 minutes before boiling.
- Cooking Artichokes: Bring a large pot of salted water to a boil. Add the artichokes and cook for 20-30 minutes, or until the leaves are tender and can be easily pulled off.
- Serving Artichokes: Serve the artichokes warm with melted butter, mayonnaise, or your favorite dipping sauce. You can also drizzle them with olive oil and sprinkle them with salt and pepper.
Conclusion:
Boiling artichokes is a simple and easy way to enjoy this delicious and versatile vegetable. With a few simple tips, you can cook artichokes to perfection every time. So next time you're looking for a healthy and flavorful side dish, give boiled artichokes a try.
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