Chilled Artichokes Wspicy Mustard Sauce Recipes

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.

ARTICHOKE HEARTS IN MUSTARD SAUCE

Steps:

• Place artichoke hearts in a 1 quart casserole dish.
• Combine mayonnaise, garlic, sour cream, mustard and Worcestershire sauce in a small bowl and stir well.
• Spread mayonnaise mixture over the artichokes evenly.
• Sprinkle breadcrumbs on top.
• Bake at 350 degrees F. for 25 minutes or until thoroughly heated.
• Remove from oven and sprinkle with parsley.
• *Can be cooked in a microwave with only the mayonnaise mixture on the artichokes first, for 5 minutes on high. Then sprinkle with breadcrumbs and cook on high for 4-5 minutes or until heated. Sprinkle with parsley and serve warm.

STEAMED ARTICHOKES WITH MAYONNAISE-MUSTARD SAUCE

Steps:

• Place one to two inches of water into a large pot with a tight-fitting lid and add the olive oil, red wine vinegar, salt, and whole peppercorns to the water.
• Insert the steaming basket and place artichokes and trimmed stems inside the basket. If you don't have a steamer, it also works to place the artichokes directly into the water, bottoms down.
• With lid off, heat until water boils, then put lid on and turn heat down to low to maintain a simmer.
• Steam or simmer for 25-30 minutes or until a sharp knife can easily pierce bottoms of the artichokes near the stems. To be sure, test them all. Larger artichokes will take longer to cook. Remove hot artichokes from the pot with tongs.
• To make the sauce: Mix about one part of yellow mustard into six parts of good mayonnaise. The sauce should be light yellow and not taste like either mayonnaise or mustard, but like a new sauce all its own. Add more of either ingredient as needed to get the "new" sauce.

CHILLED ARTICHOKES W/SPICY MUSTARD SAUCE

Steps:

• 1. Wash each artichoke and slice off both ends so that it can sit flatly on a surface. Immediately rub the cut ends with the lemon half to prevent discoloration. Cut away any ragged leaves, and snip off the sharp edges of the leaves with a kitchen scissors. Steam the artichokes in a vegetable steamer, or on a rack in a pot with 1 inch of water and cook for 40 to 45 minutes, over medium heat, or until a leaf can be removed easily. (Be careful not to let the water boil away.) Remove from the pan with tongs, drain thoroughly and chill in a covered container in the refrigerator. 2. Whisk the sauce ingredients together and chill until ready to use. 3. Serve each chilled artichoke with a small container of sauce, garnished with lemon wedges.