BABY LAMB CHOPS WITH ARTICHOKE AND TARRAGON DIP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 19m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler or grill pan to high.
- In a food processor, combine the artichokes, marinated mushrooms, shallot, tarragon, and vinegar. Season with salt and pepper and turn processor on and stream in about 1/2 cup of evoo until a spoonable, fairly smooth dip forms, about 1 minute. Scrape the dip into a serving bowl and place a demitasse (small) spoon in the dip so it can be easy applied to each individual cooked lamb chop.
- Drizzle chops with a few teaspoons of evoo and season with salt and pepper. Grill or broil 2 minutes on each side and remove to rest.
- To serve, place dip on large platter or cutting board and surround with cooked chops and piles of baby cut carrots, sugar snap peas and halved radishes for dipping and topping. Garnish platter with additional sprigs of tarragon.
HOT ARTICHOKE AND TARRAGON DIP
Provided by Carol Schreder
Categories Condiment/Spread Cheese Dairy Herb Vegetable Bake Super Bowl Vegetarian Quick & Easy Mayonnaise Artichoke Summer Tarragon Sour Cream Bon Appétit Lancaster Pennsylvania
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F Combine all ingredients in medium bowl. Transfer mixture to 3-cup ovenproof soufflé dish or small casserole. Bake dip until heated through, about 30 minutes.
ARTICHOKE AND TARRAGON DIP
Make and share this Artichoke and Tarragon Dip recipe from Food.com.
Provided by spatchcock
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients and place in a 3-cup ovenproof baking dish or casserole.
- Bake in a preheated 350F oven until heated through, about 30 minutes.
- Serve with raw vegetables, chips, or crackers.
Nutrition Facts : Calories 566.9, Fat 39.6, SaturatedFat 14.9, Cholesterol 62.6, Sodium 997.8, Carbohydrate 40.3, Fiber 9.8, Sugar 5.8, Protein 19.6
STEAMED ARTICHOKES WITH TARRAGON MAYONNAISE
Artichokes can be steamed and chilled in advance and served with tarragon-flecked mayonnaise as a simple starter.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Squeeze juice of 1 lemon into a large bowl of cold water.
- Trim stem of 1 artichoke flush with bottom. Snap off outer leaves. Using kitchen shears, cut off tips of remaining leaves. Place in lemon water. Repeat.
- Drain artichokes, and place in a pot in a single snug layer (in batches if necessary). Add 1/4 cup water. Bring to a simmer, cover, and steam until tender, about 35 minutes. Remove from pot. Let cool. Cover, and refrigerate for up to 2 hours.
- Meanwhile, zest and juice remaining lemon. Whisk zest, 2 tablespoons juice, the mayonnaise, tarragon, hot sauce, salt, and pepper. Serve alongside artichokes.
LEMON-TARRAGON DIP
This is an adopted recipe. That I tweeked. SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel, Cucucmbers, Yellow and Green sliced Zucchini, Carrots....
Provided by Rita1652
Categories Vegetable
Time 5m
Yield 1 cups of dip, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix all the ingredients, blending well.
- Cover and chill.
BABY LAMB CHOPS WITH ARTICHOKE AND TARRAGON DIP
Yield 24 chops, 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat a broiler or grill pan to high.
- In a food processor, combine the artichokes, marinated mushrooms, shallot, tarragon, and vinegar. Season with salt and pepper and turn the processor on; stream in about 1/2 cup of the EVOO until a spoonable, fairly smooth dip forms, about 1 minute. Scrape the dip into a serving bowl and place a demitasse (small) spoon in the dip so it can be easily dolloped onto each individual lamb chop when they're served.
- Drizzle the chops with a few teaspoons of EVOO and season with salt and pepper. Grill or broil for 2 minutes on each side and remove to rest.
- To serve, place the dip on a large platter or cutting board and surround with the cooked chops and piles of baby cut carrots, sugar snap peas, and halved radishes for dipping and topping. Garnish the platter with additional sprigs of tarragon.
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