Steamed Artichokes With Curry Dipping Sauce Recipes

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MOM'S BEST DIPPING SAUCE FOR STEAMED ARTICHOKE



Mom's Best Dipping Sauce for Steamed Artichoke image

This rich dipping sauce comes courtesy of my wonderful brother-in-law ... a very good cook! I had this at his house and blackmailed my sister into sneaking out the recipe to me. Worth it!!!

Provided by SillyWizard

Categories     Vegetable

Time 1h5m

Yield 2 cups, 2-3 serving(s)

Number Of Ingredients 6

1 cup mayonnaise (NOT Miracle Whip)
1/2 tablespoon Worcestershire sauce
1/2 tablespoon balsamic vinegar
1/2 tablespoon lemon juice
1/2 tablespoon tarragon
1/2 tablespoon minced garlic

Steps:

  • Mix all ingredients together in a glass or ceramic bowl.
  • Cover tightly with plastic wrap.
  • Chill for at least one hour.

Nutrition Facts : Calories 472.6, Fat 39.4, SaturatedFat 5.8, Cholesterol 30.6, Sodium 879.1, Carbohydrate 31.1, Fiber 0.1, Sugar 8.7, Protein 1.5

10 ARTICHOKE DIPPING SAUCES



10 Artichoke Dipping Sauces image

No dry artichokes here! Here are 10 simple and easy dipping sauce ideas.

Provided by Kare for Kitchen Treaty

Number Of Ingredients 5

1/4 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon agave nectar or honey
2 teaspoons lemon juice
Scroll up back up for the other 9 recipes!

Steps:

  • Mix together in a small bowl and serve.

STEAMED ARTICHOKES WITH CURRY DIPPING SAUCE



Steamed Artichokes With Curry Dipping Sauce image

A mayonnaise sauce with a little different twist. I was surprised and pleased to find that the typical seasonings in curries work so well with artichokes. Hope you enjoy this. (Low fat mayo works fine in this recipe, but bottled lemon juice doe not - use fresh squeezed) Note: the sauce is highly seasoned. If you wish a milder sauce, reduce all spices to half.

Provided by dianegrapegrower

Categories     < 60 Mins

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 10

2 large artichokes
3/4 cup low-fat mayonnaise
1 teaspoon prepared mustard
2 tablespoons lemon juice (fresh, not bottled)
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon dried dill weed
1/4 teaspoon turmeric
1/4 teaspoon powdered ginger
1/2 teaspoon cumin

Steps:

  • Trim artichokes and remove chokes. May cut in half to make 4 servings, or leave whole. Place over simmering water and steam until tender.
  • Combine all remainging ingredients and chill while artichokes are cooking.
  • To serve, offer small bowls of sauce, and a bowl for discarding tough parts of leaves. Makes 2 entree servings or 4 side servings.

Nutrition Facts : Calories 173.7, Fat 5.5, SaturatedFat 0.4, Sodium 1568.6, Carbohydrate 26.8, Fiber 13.3, Sugar 3.1, Protein 11.3

STEAMED ARTICHOKES WITH VINAIGRETTE DIPPING SAUCE



Steamed Artichokes With Vinaigrette Dipping Sauce image

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

Categories     weekday, side dish

Time 1h

Number Of Ingredients 10

2 large or 4 medium artichokes
1 lemon, cut in half
2 tablespoons white wine vinegar or sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced or pureed
2 tablespoon Best Foods or Hellmann's mayonnaise
2 tablespoons plain low-fat yogurt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste
Sea salt or kosher salt to taste

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, Calories 253, UnsaturatedFat 20 grams, Carbohydrate 9 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 282 milligrams, Sugar 2 grams, TransFat 0 grams

EASY STEAMED ARTICHOKES



Easy Steamed Artichokes image

These leafy, mild-flavored veggies get at the heart of spring. Our method for steaming artichokes could not be easier, but the result is an impressive, delicious side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

4 medium artichokes (about 12 ounces each)
1 lemon, halved crosswise
Coarse salt
Easy Hollandaise
Butter, melted (optional)

Steps:

  • Prepare artichokes for steaming: Snap off tough outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon.
  • Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil. Place artichokes in steamer basket, stem-side up. Cover pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes; add more water to pot, if necessary. Serve warm or at room temperature with Easy Hollandaise or melted butter, if desired.

STEAMED ARTICHOKES WITH TWO DIPPING SAUCES



Steamed Artichokes with Two Dipping Sauces image

Categories     Sauce     Steam     Artichoke     Boil

Yield serves 4

Number Of Ingredients 21

STEAMED ARTICHOKES
1 lemon
4 globe artichokes (12 ounces each)
TARRAGON-YOGURT SAUCE
3/4 cup plain Greek-style yogurt (2 percent)
1 teaspoon finely grated lemon zest, and 1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon finely minced fresh tarragon
1 tablespoon finely minced fresh flat-leaf parsley
Coarse salt and freshly ground pepper
(makes 1 cup)
SPICY AÏOLI
2 garlic cloves
1 large egg yolk
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil
1 tablespoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 to 1/2 teaspoon hot sauce, such as Tabasco
Coarse salt and freshly ground black pepper
(makes 1 cup)

Steps:

  • STEAMED ARTICHOKES
  • Prepare a bowl of water large enough to hold all of the artichokes. Peel 1 lemon with a vegetable peeler, then cut in half and squeeze the juice into the bowl.
  • Remove any tough outer leaves from artichokes. Working with one artichoke at a time, use a serrated knife to cut off the top quarter of each. Use kitchen shears to trim sharp tips of the leaves. Remove any small leaves from bottom and trim stem just enough that artichoke can stand upright; place in lemon water to keep it from turning brown while repeating with remaining artichokes.
  • Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil. Place the lemon peel and artichokes, stem ends down, in basket. Cover and steam until bases of artichokes are easily pierced with the tip of a sharp knife, about 20 minutes.
  • When cool enough to handle, use a small spoon to scoop out center cone; scrape out purple leaves and fuzzy choke. Serve artichokes with dipping sauces, as desired
  • TARRAGON-YOGURT SAUCE
  • Mix together yogurt, lemon zest and juice, tarragon, parsley, and 1 teaspoon salt; season with pepper.
  • SPICY AÏOLI
  • Bring 1 inch of water to a boil in a small saucepan. Blanch garlic until tender, 3 to 5 minutes; drain and mash garlic into a paste.
  • Whisk together garlic, egg yolk, mustard, and lemon juice in a bowl. Slowly whisk in oil until emulsified. Whisk in paprika, cayenne, hot sauce, and 1 teaspoon salt; season with pepper.
  • nutrition information
  • Per Serving (artichokes)
  • Calories: 61
  • Saturated Fat: .1g
  • Unsaturated Fat: 0g
  • Cholesterol: 0mg
  • Carbohydrates: 14g
  • Protein: 4g
  • Sodium: 121mg
  • Fiber: 7g
  • nutrition information (TARRAGON-YOGURT SAUCE)
  • Per 1/4-cup Serving:
  • Calories: 30
  • Saturated Fat: .6g
  • Unsaturated Fat: 0g
  • Cholesterol: 2.8mg
  • Carbohydrates: 2.3g
  • Protein: 3.6g
  • Sodium: 495mg
  • Fiber: .2g
  • nutrition information (SPICY AÏOLI)
  • Per 2-tablespoon Serving:
  • Calories: 202
  • Saturated Fat: 3.2g
  • Unsaturated Fat: 18.5g
  • Cholesterol: 25.6mg
  • Carbohydrates: 1.5g
  • Protein: .5g
  • Sodium: 287mg
  • Fiber: .3g

STEAMED ARTICHOKES WITH GARLICKY DIPPING SAUCE



Steamed Artichokes With Garlicky Dipping Sauce image

I grew up eating artichokes dipped in a garlic butter, which is delicious, but i wanted something i wouldn't feel so guilty about eating. So, i came up with this recipe as a test, and it was really good. I use non-fat Greek yogurt, it is a little thicker, but you could use regular non-fat/low-fat yogurt, or even sour cream. I make things for 2, so if you want more, just make twice as much dipping sauce.

Provided by Mama Sass

Categories     Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 12

2 artichokes
1/2 bay leaf
1 large garlic clove, peeled and smashed
water, for steaming (or chicken or veggie broth)
2 garlic cloves, finely minced
1 tablespoon margarine
1/2-1 teaspoon lemon juice (start small & add more if you want)
1/2 teaspoon dried dill
1/2 cup nonfat yogurt
salt & pepper
1 pinch cayenne pepper (optional-for heat lovers)
1/2-1 tablespoon milk (optional)

Steps:

  • Trim bottom stalk of artichokes, leaving about 1 inch. Cut off the first couple of inches of the top of the artichoke. If your artichoke is dangerously spikey, or you are serving these to kids/company, you may want to trim the tips of all the remaining leaves with scissors. Rinse the artichokes well, under running water.
  • Put about 2 inches of water in the bottom of a big pot, and place the artichokes top down. Throw in the bay leaf and crushed garlic clove. Cover and bring to a boil, then lower heat so the liquid is just simmering. Steam like this for about 30-45 minutes.
  • Make the dip by putting the minced garlic, margarine, and lemon juice in a microwave safe bowl and heating for 30 seconds. Add the dill, yogurt, and salt & pepper. If you want your sauce thick like this, then you are done. I like my dip a little runnier, so i add a little milk until it is the consistancy that i want. Either way, cover and put in the fridge until the artichokes are ready.
  • Let artichokes cool off for about 10 minutes before serving.

Nutrition Facts : Calories 153.4, Fat 6, SaturatedFat 1.3, Cholesterol 1.2, Sodium 235.3, Carbohydrate 20.1, Fiber 7.1, Sugar 6.1, Protein 8.1

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