VINAIGRETTE DIP FOR ARTICHOKES RECIPES
STEAMED ARTICHOKES WITH VINAIGRETTE DIPPING SAUCE RECIPE ...
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
Total Time 1 hours
Number Of Ingredients 11
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//schema.org, Calories 253, UnsaturatedFatContent 20 grams, CarbohydrateContent 9 grams, FatContent 24 grams, FiberContent 4 grams, ProteinContent 3 grams, SaturatedFatContent 3 grams, SodiumContent 282 milligrams, SugarContent 2 grams, TransFatContent 0 grams
ARTICHOKES WITH BALSAMIC VINAIGRETTE RECIPE | EATINGWELL
Dipping artichoke leaves one by one into balsamic vinaigrette until you reach the meaty heart is a leisurely way to begin a meal.
Provided by EatingWell Test Kitchen
Categories Vegan Salad Dressing Recipes
Total Time 50 minutes
Number Of Ingredients 13
Steps:
- Cut lemon in half. Slice 1 half and reserve the other half for rubbing over artichokes. Place 3 quarts water, wine, parsley, thyme, bay leaf, salt and the lemon slices in a large pot. Bring to a simmer, cover and cook over medium-low heat for 10 minutes.
- Meanwhile, pull off the short tough outer leaves of each artichoke. Cut off the top 1/2 inch of the artichoke. Using scissors, trim off the sharp points of the remaining leaves. Rub the whole artichoke, especially the cut portions, with the cut side of the lemon half.
- Add the artichokes to the pot and simmer, covered, until tender, about 30 minutes. Drain, discarding lemon slices and herbs, and let cool slightly.
- Whisk together vinegar, oil, mustard, garlic and remaining 1 tablespoon water in a small bowl. Season with salt and pepper. Serve the artichokes with the vinaigrette for dipping.
Nutrition Facts : Calories 96.7 calories, CarbohydrateContent 14.8 g, FatContent 3.7 g, FiberContent 6.9 g, ProteinContent 4.2 g, SaturatedFatContent 0.5 g, SodiumContent 524.3 mg, SugarContent 2.3 g
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