Best 8 Chilled Artichokes Wspicy Mustard Sauce Recipes
# Tantalize Your Taste Buds with Chilled Artichokes and a Trio of Delectable Sauces
Welcome to a culinary adventure that will transport your taste buds to a realm of flavors with our tantalizing chilled artichokes, accompanied by a symphony of three delectable sauces. This dish is an ode to simplicity, where the natural sweetness of artichokes takes center stage, complemented by a trio of sauces that offer a range of taste sensations. From the classic and tangy spicy mustard sauce to the creamy and indulgent garlic aioli, and the zesty and refreshing lemon vinaigrette, each sauce adds a unique dimension to the artichokes, elevating them from a humble vegetable to a culinary masterpiece. Whether you're seeking a light and refreshing appetizer or a flavorful side dish, this chilled artichoke recipe, paired with its trio of sauces, promises an unforgettable gastronomic experience.
DIPPING SAUCE FOR ARTICHOKES
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
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
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.
ARTICHOKE DIPPING SAUCE
The next time you're cooking artichokes, make this easy artichoke dipping sauce to serve with them! It's rich and tangy, a perfect savory accent for the bright, nutty leaves and heart. Store it in an airtight container in the fridge for up to 4 days.
Provided by Jeanine Donofrio
Number Of Ingredients 7
Steps:
- In a small bowl, mix together the mayo, yogurt, lemon juice, mustard, and garlic. Season with freshly ground black pepper and sprinkle chives on top.
- Serve with steamed or roasted artichokes. See the blog post above for additional serving suggestions.
ARTICHOKE HEARTS IN MUSTARD SAUCE
I have a community cookbook from an auto glass company and this was submitted by Grace WIlliams, State Farms, St. Petersburg. Oven and microwave instuctions given. I haven't tried this yet.
Provided by Oolala
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place artichoke hearts in a 1 quart casserole dish.
- Combine mayonnaise, garlic, sour cream, mustard and Worcestershire sauce in a small bowl and stir well.
- Spread mayonnaise mixture over the artichokes evenly.
- Sprinkle breadcrumbs on top.
- Bake at 350 degrees F. for 25 minutes or until thoroughly heated.
- Remove from oven and sprinkle with parsley.
- *Can be cooked in a microwave with only the mayonnaise mixture on the artichokes first, for 5 minutes on high. Then sprinkle with breadcrumbs and cook on high for 4-5 minutes or until heated. Sprinkle with parsley and serve warm.
Nutrition Facts : Calories 187.8, Fat 8.7, SaturatedFat 2.7, Cholesterol 10.1, Sodium 710.1, Carbohydrate 25, Fiber 7.5, Sugar 3.3, Protein 6.3
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
CHILLED ARTICHOKES W/SPICY MUSTARD SAUCE
Steps:
- 1. Wash each artichoke and slice off both ends so that it can sit flatly on a surface. Immediately rub the cut ends with the lemon half to prevent discoloration. Cut away any ragged leaves, and snip off the sharp edges of the leaves with a kitchen scissors. Steam the artichokes in a vegetable steamer, or on a rack in a pot with 1 inch of water and cook for 40 to 45 minutes, over medium heat, or until a leaf can be removed easily. (Be careful not to let the water boil away.) Remove from the pan with tongs, drain thoroughly and chill in a covered container in the refrigerator. 2. Whisk the sauce ingredients together and chill until ready to use. 3. Serve each chilled artichoke with a small container of sauce, garnished with lemon wedges.
STEAMED ARTICHOKES WITH GARLICKY DIPPING SAUCE
I grew up eating artichokes dipped in a garlic butter, which is delicious, but i wanted something i wouldn't feel so guilty about eating. So, i came up with this recipe as a test, and it was really good. I use non-fat Greek yogurt, it is a little thicker, but you could use regular non-fat/low-fat yogurt, or even sour cream. I make things for 2, so if you want more, just make twice as much dipping sauce.
Provided by Mama Sass
Categories Vegetable
Time 1h
Yield 2 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 153.4, Fat 6, SaturatedFat 1.3, Cholesterol 1.2, Sodium 235.3, Carbohydrate 20.1, Fiber 7.1, Sugar 6.1, Protein 8.1
STEAMED ARTICHOKES WITH MAYONNAISE-MUSTARD SAUCE
Flavored steaming water adds succulence to these. The dipping sauce is a little different from plain mayonnaise or melted butter (although those are very good, too). Fresh artichokes should have tightly closed heads and not be withered-looking. To make a nice presentation, cut an inch off the top of the artichokes with a sharp knife, and snip the thorny tips from the leaves with kitchen shears. Cut the stems off flush with the bottom of the artichokes, then cut off the dark, dried-out ends of the stems. Steam the green sections of the stems right along with the artichokes. Sometimes the stems taste good and sometimes they don't, but you won't know unless you cook them. Try a bite of the stems when they are tender. If they taste good but are fibrous, peel them with a sharp knife. If they are good, you have bonus bites of tasty artichoke. If they taste bitter, just add them to the compost pile. A teaspoon is the perfect tool to scrape off the fuzzy center after eating the tender parts of the leaves. Please remove the fuzzy choke with care. As my father used to say, "That's the part that choked Arty." Then you can eat the artichoke bottom. That is your reward for all the work you did to pull off, dip and nibble the leaves one at a time. I have cooked them this way for a long time and am not sure where the idea came from, but it was probably Julia Child. The sauce is from my DBF. His brother made it when they were boys at home. It's good on broccoli, too.
Provided by Heirloom Tomato
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place one to two inches of water into a large pot with a tight-fitting lid and add the olive oil, red wine vinegar, salt, and whole peppercorns to the water.
- Insert the steaming basket and place artichokes and trimmed stems inside the basket. If you don't have a steamer, it also works to place the artichokes directly into the water, bottoms down.
- With lid off, heat until water boils, then put lid on and turn heat down to low to maintain a simmer.
- Steam or simmer for 25-30 minutes or until a sharp knife can easily pierce bottoms of the artichokes near the stems. To be sure, test them all. Larger artichokes will take longer to cook. Remove hot artichokes from the pot with tongs.
- To make the sauce: Mix about one part of yellow mustard into six parts of good mayonnaise. The sauce should be light yellow and not taste like either mayonnaise or mustard, but like a new sauce all its own. Add more of either ingredient as needed to get the "new" sauce.
Nutrition Facts : Calories 90, Fat 3.6, SaturatedFat 0.5, Sodium 556.4, Carbohydrate 13.4, Fiber 6.9, Protein 4.2
Tips for Making the Perfect Chilled Artichokes with Spicy Mustard Sauce:
- Choose fresh artichokes: Look for artichokes that are heavy for their size, with tightly closed leaves and no blemishes.
- Trim the artichokes properly: Cut off about 1 inch from the top of the artichoke, then use kitchen shears to trim away the sharp points from the leaves.
- Cook the artichokes until tender: You can boil, steam, or pressure cook the artichokes until they are tender enough to easily pull off a leaf.
- Make the spicy mustard sauce ahead of time: This will allow the flavors to meld and develop.
- Serve the artichokes chilled: This will help to enhance the flavor of the artichokes and the spicy mustard sauce.
Conclusion:
Chilled artichokes with spicy mustard sauce are a delicious and elegant appetizer or side dish. They are perfect for any occasion, from a casual get-together to a formal dinner party. With their bright, tangy flavor and tender texture, these artichokes are sure to be a hit with your guests. So next time you're looking for a unique and flavorful dish, give this recipe a try!
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