How To make Fresh Artichokes with Mustard Sauce
4 lg Globe artichokes
1 c Water
2 T Vinegar
1 T Whole pickling spices
1 c Prepared brown mustard
5/8 oz Pk Italian salad dressng mix
2 T Vinegar or dry white wine
dr (few) Tabasco sauce 1 t Worcestershire sauce
1. Wash artichokes carefully and drain. Slice off upper tip of
each artichoke with a sharp knife. With kitchen shears, trim off the thorny ends of the leaves. The stems should be cut off even with the base of the artichoke. 2. Combine water, vinegar and pickling spices in a deep, 3-quart,
heat-resistant, non-metallic casserole. 3. Heat, uncovered, in Microwave Oven 5 minutes or until mixture
comes to a boil. 4. Place artichokes upright in casserole.
5. Heat, covered, in Microwave Oven 12 to 15 minutes.
6. Cook until bases are tender when pierced with a fork and lower
leaves pull away easily. Set aside. 7. In a small bowl combine remaining ingredients.
8. If desired, heat mustard sauce, uncovered, in Microwave Oven 1
1/2 minutes or until heated through.
9. Dip leaves into mustard sauce.
Tip: If desired, the leaves may be removed and arranged on a platter before serving. The fuzzy choke should be removed and the heart of the artichoke cut for serving.
How To make Fresh Artichokes with Mustard Sauce's Videos
Instant Pot Artichokes with 3 Dipping Sauces || What's Cooking Wednesday
On today's video we are cooking up some lovely artichokes! This is probably one of my favorite veggies, I think I could eat them every day! They taste great with a simple dip such as melted butter or mayonaise, but today we are going to get fancy and do 3 amazing dipping sauces. These dipping sauces are so easy to make try them all and decide which is your favorite, Pesto-Mayo, Lemon-Garlic or Sweet and Tangy!
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Grilled Artichokes with Garlic Aioli | Caren in the Kitchen
Spiky, a little scary looking, and definitely intimidating... we're talking about artichokes! The globe artichoke can be daunting, but Caren is here to show you the tricks of the trade to turn those spikey thistles into something the whole family will love.
Get the full recipe here:
Mustard Dill Tzatziki
Mustard Dill Tzatziki
This cucumber sauce tastes great as a vegetable dip or served along with your favorite fish. Find this recipe in the Mustard Makeovers & More Cookbook and on the website spreadthemustard.com
Music Credit:
Fuzzball Parade by Kevin MacLeod
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Pan Grilled Artichoke Recipe | Cook with Me at Home | How to Cook Artichokes - Garlic and Lemon
Rebecca Brand shows how to make Artichokes with a cast iron skillet - Pan Grilled Artichokes with Garlic and Lemon.
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Easy garlic aioli | Video recipe
Watch how to make an easy garlic aioli in just one minute! Find the full recipe here:
While homemade aioli from scratch is delicious, in a pinch you can make an equally tasty aioli using shop-bought mayonnaise and fresh garlic and lemon juice. The result is supremely delicious and works as a dip for crudites, or as a sauce for fish, or a spread for sandwiches and wraps.
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
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Roasted Artichoke Heart Appetizer
This artichoke appetizer is a great side dish or appetizer. It has a delicious lemon parmesan vinaigrette!
INGREDIENTS
Artichokes
8 baby artichokes or 1 16-ounce bag frozen artichoke hearts, thawed or 1 can (x ounces) canned artichokes, drained
2 tablespoons olive oil
1 teaspoon coarse salt
½ teaspoon freshly ground pepper
lemon-parmesan vinaigrette (recipe follows)
Lemon-Parmesan Vinaigrette
¼ cup extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley
zest of 1 lemon
2 tablespoons fresh lemon juice
2 minced cloves garlic
1 teaspoon Dijon mustard
½ teaspoon coarse salt
½ teaspoon freshly ground pepper
GARNISH
2 tablespoons chopped fresh parsley
For the Artichokes: Preheat oven to 425 degrees.
To use frozen artichokes, lay on a towel or paper towel and cover with another;. press gently to remove excess moisture.
Place the artichokes on a baking sheet and add the olive oil, salt and pepper. Toss to combine.
Bake in preheated oven for 40 minutes. Toss halfway through the cooking time; they are done when the edges are slightly brown and crisping.
Pour the vinaigrette over the artichokes and toss to combine.
Serve on a warm platter or individual plates and garnish with chopped parsley.
For the Vinaigrette: Place the oil, cheese, parsley, lemon zest and juice, garlic, mustard, salt and pepper in a jar and shake to combine.