Chilled Artichoke With Basil Sauce Recipes

ARTICHOKE-BASIL PASTA SAUCE

Steps:

• Drain artichokes, reserving marinade; set artichokes aside. In a large saucepan, saute onion and mushrooms in reserved marinade for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the artichokes, tomatoes, water, tomato paste, basil, sugar and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Serve over pasta.

PASTA WITH ARTICHOKES AND BASIL

Steps:

• Cook pasta according to package directions. Immediately drain. Return pasta to pan; keep warm.
• Meanwhile, place artichoke hearts in a colander under cold running water to separate. In a large skillet cook and stir artichokes, sweet pepper, onion, and garlic in hot oil over medium-high heat for about 5 minutes or until vegetables are tender.
• Stir in tomato and basil; cook and stir about 2 minutes more or until heated through. Add artichoke mixture to pasta. Toss gently to mix. Sprinkle each serving with Parmesan cheese. Makes 4 to 6 side-dish servings.

DIPPING SAUCE FOR ARTICHOKES

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.

GRILLED ARTICHOKES WITH BASIL CURRY SAUCE

Steps:

• Fill a Dutch oven with water; add juice of 1 lime. Carefully trim leaves from artichoke tops and remove outer layers of leaves. Slice an inch off the artichoke stems and place each artichoke into the lime water.
• With all 4 artichokes in the lime water, cover the Dutch oven and bring to a boil; boil for 15-20 minutes or until artichokes are soft and tender. Transfer artichokes to a plate and let cool for approximately 5-10 minutes or until safe to handle.
• Transfer artichoke halves to the hot grill; grill until tender, approximately 7-8 minutes per side.
• In a food processor, combine curry paste, basil, cashews, avocado and orange juice; process until smooth and creamy. Transfer to a bowl, cover and place into the fridge until ready to serve.
• Remove artichokes from grill; place onto a serving platter. Drizzle with the juice from one lime and serve with Basil Curry Sauce.
• # Serve chilled or at room temperature dipped into Basil Curry Sauce. Enjoy!

CHICKEN WITH BASIL ARTICHOKE SAUCE

Steps:

• Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20-25 minutes or until chicken juices run clear., Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Serve sauce with chicken.

CHILLED ARTICHOKE WITH BASIL SAUCE

Steps:

• To steam the artichoke: wash the artichoke under cold, running water. Trim the end of the stem to 1 inch. ( the stem is an extension of the artichoke heart and is edible!). Trim the top of the artichoke by cutting off 1/4 of the top (about an inch) and discard. Then, arrange artichokes in a steamer insert or basket in a pot deep enough to keep artichokes above water. Cover and steam over rapid-boiling water (making sure to maintain the water level), until artichokes are tender. Depending on size and quantity of artichokes, steaming time can range from 30 to 50 minutes; lift out carefully and drain. Chill until ready to eat or serve warm.
• While artichokes are steaming: Place all ingredients except bell pepper and artichokes in blender or food processor. Cover and blend until smooth. Remove from blender; stir in bell pepper. Cover and refrigerate 2 hours.
• Remove leaved from artichokes and arrange them on serving platter. Place 1 teaspoons of sauce on each leaf, or place the bowl of dip in center of leaves. Serve.