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
Orgasmic Conscious Cooking - Artichokes
Artichokes
Sauce 1
1 tbls Dijon mustard
1/4 cup of white wine
3 cloves garlic
1/2 cup olive oil
Salt and Pepper
Sauce 2
Salt and Pepper
Granulated garlic
Olive oil
Reduced vinegar!
Artichokes with some dipping sauces
2 Artichokes, trimmed, rinsed, wipe with lemon
Instant pot, put 1 cup of water, then your leftover lemon, and 1 tsp. garlic
Put artichokes in upside down
Seal 10 minutes, Quick release, done
Dipping Sauces
WW gourmet sauces hollandaise- 1 point
ragu' simply garlic parmesan sauce made with cauliflower- 1/4 cup for 1 point
Olive Garden light Italian dressing 2 tbsp.- 1 point
Lemon Garlic
3 tbsp.light mayo
1/4 tsp. lemon juice
1 tsp. garlic
pinch of black pepper, mix well
3 points for the whole thing
Sweet and Tangy sauce
3 tbsp. light mayo
1 tbsp. mustard
1/4 tsp. sugar substitute
1 tsp. garlic
1/4 tsp. lemon juice
pinch of salt and black pepper, mix well
for all of it is 3 points
Enjoy!
Thank you for your support!
How to Make Fried Artichoke Hearts | Amy Learns to Cook
Join Amy as she makes Fried Artichoke Hearts. These are great as an appetizer or for parties. Using a jar of whole artichokes, Amy makes a batter and then deep fries the artichokes. These are great with Amy's Honey Mustard sauce or with Thousand Island Dressing, Ranch dressing, honey, or your favorite sauce. Amy Learns to Cook is all about learning to make simple, tasty food from fresh ingredients. One year ago, I made a commitment to stop eating processed convenience foods. I decided to learn to cook real food. Join me! Let's learn to cook together! Enjoy! Please share!
Amy's Honey Mustard Dipping Sauce:
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Artichokes and dips
Preparing and cooking artichokes can be intimidating, but it's easy once you get the hang of it.
SERVINGS: One artichoke per customer
PREP TIME: 15 minutes
COOK TIME: 30 minutes
DIRECTIONS:
Cut off the bottom stem and about 1 inch (2.5 cm) from the top of the artichoke. You can also use scissors to snip off the sharp tips of the remaining leaves.
If you want, you can also use a vegetable peeler to remove the tough outer layer of the stem.
Drop in a steamer basket and just enough water to fill underneath. Add a few slices of lemon, a clove of garlic, and a bay leaf to the water for an aromatic flavor. Bring the water to a boil and add the artichokes to the pot. Reduce the heat to a simmer and cover the pot.
Cook the artichokes for about 30-45 minutes or until a knife easily pierces the bottom of the artichoke. Once the artichokes are cooked, remove them from the pot using tongs and let them cool for a few minutes.
To eat the artichokes, pull off the leaves one by one and scrape the tender part of the leaf with your teeth. Once you get to the center of the artichoke, you'll find the choke, the fuzzy part that must be removed before eating the heart. Use a spoon to gently scrape away the choke, revealing the tender and delicious heart.
Enjoy your artichokes as is, or dip them in melted butter & garlic, mayo & balsamic glaze, or a tangy sauce made of Honey, Lemon, Mustard, and Mayo.
Artichokes with Chive Vinaigrette
Get this recipe:
How to Steam, Serve - and Eat! - Fresh Artichokes. Plus Learn How to Remove the Choke Like a Pro!
In the spring and fall, when artichokes are at their freshest (and meatiest!), not a week goes by that I don’t make this simple dish – a fantastic way to savor the delicate flesh of artichokes.
Eating the spiky veggie this way is great fun! You peel the leaves one at a time and dip them into the vinaigrette before sucking all the delicious fleshiness out of them. The only trick is removing the choke once you get to the heart – a job that I always have the privilege of doing for everyone at the table.
May you enjoy this recipe as much and as often as we do in this household!
Stuffed Artichokes Recipe
Italians love their artichokes in a thousand ways, and stuffed with seasoned breadcrumbs is a favorite. This recipe is an Italian American rendition, much richer and with more stuffing and ingredients than the one found in Italy.
Recipe: