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Recipe: Artichokes
A friend is coming for dinner this week – she’s never had a real, live, genuine artichoke. The pickled variety in jars doesn’t count. We’re excited to introduce her to this California staple.
The only question is which dip? Balsamic vinaigrette, melted butter, lemon, mayonnaise or my current favorite: soy sauce with mayonnaise? (don’t knock it until you’ve tried it) Maybe I’ll present a selection for her to try.
Do you have a favorite artichoke dip?
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I do butter that’s been warmed with garlic. Mmmm…
ditto on what Erin said. It is delicious!
mayonnaise with curry powder mixed in! yum!
Butter.
Enough that it drips down your forearm…
She’s in for an EXCITING experience!
we just introduce a Boston friend to the artichoke world… we used a lemon/ mayo dip and a balsamic/ dijon mustard dip…. my favorite is using Trader Joes Dijon (hot)with Balsamic… yum!
You gotta go with butter, it make everything taste just a little better
hollandaise, yum yum yum yum
Lemon/mayo or soy sauce/mayo are the two biggies in my house. I just never got into the butter. When I was little it was just a vehicle for straight mayo eating. In retrospect, eew.
Please let me know how you cook an artichoke. I have never tried!
My grandmother always called melted butter ‘drawn butter’ – it sounds fancier like that! My new favorite is the garlic aoli mayo from Trader Joe’s.
Ditto on the melted butter with garlic!
I boil them in water with a cut up lemon for about 30 minutes. Steaming or pressure cooking is fancier.
This is from Cooking Light and it is fabulous.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1654698
Green garlic aioli!!! :
Two green garlic stalks, chopped up, whizzed up in a food processor/blender with a teaspoon of kosher salt, add a yolk, drizzle in extra virgin olive oil until you have a nice thick emulsion…. finished with a squeeze of lemon. Just made this an hour ago and we’re grilling artichokes tonight!
A good how-to on prepping them:
http://www.cookingforengineers.com/recipe/111/Grilled-Artichokes
dijon mustard all the way! oh, and butter for the heart 😉
Lemon juice, roasted garlic and olive oil mixed into plain Greek yogurt! With salt and pepper, of course. It’s a nice, tangy dip that’s good for a Spring dinner.
– another fabulous Emily in another big city (NYC).
Really? That was one of my sisters and my favorite dinner-vegetables as a kid because they are so much work to eat, we loved it!
I’m all about mayo – either plain or with a little dijon or garlic mixed in — yum! I picked up some big ones yesterday and can’t wait to have them!
I know I am a little late, but I just wanted to say that nothing beats the classic: Olive oil, freshly squeesed lemon juice and sea salt.