Steamed Artichokes With Herb Caper Mayonnaise Recipes

This is a dish that takes you straight to a French bistro. I love it because we cook the artichokes whole and eat the whole thing! While the recipe calls for a steaming method, you can easily submerge them in a large pot of boiling, lightly salted water and cook until tender. When I was living in Paris, a glass of cheap, dry white wine with a few ice cubes and this artichoke with the spicy dipping sauce made for a classic bistro appetizer moment. Pull off the leaves, dunk in the sauce and enjoy. Scoop the fuzzy "hay" off the top of the artichoke to find the heart in the center-the best part! Don't like spicy? Simply make the sauce without the hot sauce or pepper flakes.

Provided by Alex Guarnaschelli

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 10

• Ingredients

Provided by Molly Stevens

Categories     Steam     Vegetarian     Kid-Friendly     High Fiber     Mother's Day     Mayonnaise     Artichoke     Spring     Bon Appétit     Small Plates

Yield Makes 4 servings

Number Of Ingredients 6

• Ingredients

Artichokes are the flower buds of a domesticated thistle plant. There are large green globe artichokes, small violet ones, and purple ones. Some are smooth, without a single thorn, and some have leaves tipped with sharp, treacherous spikes. Each variety has its own unique flavor. Artichokes are best when young and freshly harvested. A more mature artichoke will have a larger choke (the hairy interior) and tougher flesh. Look for brightly colored, tightly closed artichokes with stems that look freshly cut, not shriveled. Artichokes can be cooked whole or pared down to their pale-colored hearts. To pare large artichokes, pull off all of the small leaves (petals, really) along the stem. Then with a heavy sharp knife, cut away the top of the artichoke to about 1 inch above the base. With a small sharp knife, pare away all the dark green from the stem, base, and outer leaves. Scoop out the choke with a small spoon. If you're not cooking the artichoke heart right away, rub it with a cut lemon or submerge it in water acidulated with lemon juice or vinegar to prevent the cut surfaces from oxidizing and turning dark brown. Small young artichokes are prepared similarly; break off the outer leaves until you reach the light green interior leaves with darker green tips. Cut the tops of the leaves off at the point where the two colors meet. Pare away the dark green parts of the stem and base. Don't be timid about trimming away all of the dark green leaves and parts of the artichoke, as they are fibrous and will not soften, no matter how long they are cooked. Once again, if the artichokes are to be cooked fairly soon they don't need to be treated, but otherwise rub them with a cut lemon or put them in a bowl of acidulated water.

Number Of Ingredients 0

• Ingredients

Flavored steaming water adds succulence to these. The dipping sauce is a little different from plain mayonnaise or melted butter (although those are very good, too). Fresh artichokes should have tightly closed heads and not be withered-looking. To make a nice presentation, cut an inch off the top of the artichokes with a sharp knife, and snip the thorny tips from the leaves with kitchen shears. Cut the stems off flush with the bottom of the artichokes, then cut off the dark, dried-out ends of the stems. Steam the green sections of the stems right along with the artichokes. Sometimes the stems taste good and sometimes they don't, but you won't know unless you cook them. Try a bite of the stems when they are tender. If they taste good but are fibrous, peel them with a sharp knife. If they are good, you have bonus bites of tasty artichoke. If they taste bitter, just add them to the compost pile. A teaspoon is the perfect tool to scrape off the fuzzy center after eating the tender parts of the leaves. Please remove the fuzzy choke with care. As my father used to say, "That's the part that choked Arty." Then you can eat the artichoke bottom. That is your reward for all the work you did to pull off, dip and nibble the leaves one at a time. I have cooked them this way for a long time and am not sure where the idea came from, but it was probably Julia Child. The sauce is from my DBF. His brother made it when they were boys at home. It's good on broccoli, too.

Provided by Heirloom Tomato

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

• Ingredients

Nutrition Facts : Calories 90, Fat 3.6, SaturatedFat 0.5, Sodium 556.4, Carbohydrate 13.4, Fiber 6.9, Protein 4.2

These steamed artichokes are delicious and light, perfect for an appetizer. Dip the leaves in melted butter or mayonnaise.

Provided by Kelly

Categories     Side Dish     Vegetables

Time 30m

Yield 2

Number Of Ingredients 4

• Ingredients

Nutrition Facts : Calories 64.5 calories, Carbohydrate 14.7 g, Fat 0.2 g, Fiber 7 g, Protein 4.3 g, Sodium 120.7 mg, Sugar 1.5 g