Best 2 Greek Artichoke Appetizer Recipes

**Discover the Delightful Journey of Greek Artichoke Appetizers: A Trio of Culinary Masterpieces for Any Occasion**

Embark on a tantalizing voyage through the world of Greek cuisine, where the humble artichoke takes center stage in a trio of extraordinary appetizer recipes. From the crispy and golden-brown **Fried Artichokes** to the tangy and refreshing **Marinated Artichoke Hearts**, and the savory and decadent **Artichoke Dip**, each dish promises a unique and unforgettable gustatory experience. These delectable creations are not only visually stunning but also incredibly versatile, making them perfect for any occasion, whether it's a casual get-together, an elegant dinner party, or a simple snack to satisfy your craving. Prepare to be amazed by the vibrant flavors and textures that await you in this culinary odyssey of Greek artichoke appetizers.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED GREEK ARTICHOKE BOTTOMS WITH LEMON AND OLIVE OIL

Braised Greek Artichoke Bottoms with Lemon and Olive Oil image

Because artichokes appear in early spring in Greece, they were traditionally part of the Passover meal. The recipe that inspired this, from Nicholas Stavroulakis' delightful "Cookbook of the Jews of Greece," also included honey (2 tablespoons), but I prefer the dish without. I don't like throwing away the leaves that I break off, especially with large, meaty artichokes, so I steam them separately and serve them as an appetizer, with vinaigrette.

Provided by Martha Rose Shulman

Time 45m

Yield 4 servings

Number Of Ingredients 5

Ingredients

8 medium artichokes, or 4 large
Juice of 4 lemons
1/3 cup extra virgin olive oil
Salt to taste
2 tablespoons chopped fresh dill, plus additional for garnish if desired

Steps:

Fill a bowl with water and add the juice of 1 lemon. Cut away the end of the stems of the artichokes, leaving about an inch. Break off the tough leaves around the bottom, and using a large, sharp chef's knife, cut away the tops about an inch above the widest part of the artichoke. Then trim the base by holding a paring knife at a 45-degree angle and turning the artichoke against the knife. You should end up with bare artichoke bottoms with no leaves and smooth sides. Peel the stems. Cut the artichoke bottom in half, scoop out the spiny inner leaves and the choke, and immediately plunge it into the bowl of acidulated water.
Oil a large casserole. Drain the artichokes, take two halves and press them together to make a single artichoke, and place in the casserole, stem up. Repeat with the remaining artichokes, squeezing them into the pot with their stems facing up.
Add enough water to the casserole to come a third of the way up the sides of the artichoke bottoms. Drizzle in the remaining lemon juice and the olive oil. Add salt to taste and sprinkle on the dill. Bring to a simmer, cover tightly and simmer over low heat for about 30 minutes, or until the artichokes are tender. Remove from the heat and allow to cool, then transfer to a platter. Discard the liquid in the pot. Serve cold or room temperature, garnished, if desired, with fresh dill.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 15 grams, Carbohydrate 32 grams, Fat 19 grams, Fiber 15 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 772 milligrams, Sugar 4 grams

GREEK ARTICHOKE AND GARLIC DIP

Greek Artichoke And Garlic Dip image

Provided by Molly O'Neill

Categories easy, quick, condiments, dips and spreads

Time 10m

Yield Four servings

Number Of Ingredients 7

Ingredients

1 garlic clove
6 large, cooked artichoke hearts
Juice of one lemon
1 cup yogurt cheese
2 teaspoons lemon juice
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste

Steps:

Combine all of the ingredients, except 2 teaspoons of lemon juice, in the bowl of a food processor or blender. Process until smooth. Adjust the seasoning with additional lemon juice. Season with salt and pepper to taste. Serve with crackers, crudites or pita bread. Can be used as a dressing for chicken salad when extended with additional lemon juice or mayonnaise.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 0 grams, Carbohydrate 30 grams, Fat 4 grams, Fiber 14 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 553 milligrams, Sugar 5 grams

Tips:

To select the best artichokes, choose ones that are heavy for their size and have tightly closed leaves.
When preparing the artichokes, cut off the top third of the leaves and scoop out the fuzzy choke in the center.
To prevent the artichokes from browning, place them in a bowl of cold water with lemon juice until you are ready to cook them.
When cooking the artichokes, steam them until they are tender but still slightly firm.
For the best flavor, serve the artichokes warm with a dipping sauce of your choice.

Conclusion:

Greek artichoke appetizer is a delicious and healthy snack or side dish that is perfect for any occasion. With its simple ingredients and easy preparation, this dish is sure to be a hit with your friends and family. So next time you are looking for a tasty and nutritious appetizer, give this Greek artichoke recipe a try!