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
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.
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!
Shallot-mustard vinaigrette for artichokes
Created on June 4, 2012 using FlipShare.
Making Artichoke Sauce
The secret recipe
How to prepare fresh arthichokes & dijon mustard sauce Easy & Delicious Taze enginar ve dijon sosu
Hi everyone, with spring -summer season, we all wish to eat lighter and this is a real treat for kids and adults.
Hope you will enjoy!!
#silent #cooking #silentcooking #beautiful #arthichokes #silentcooking #peacefulcooking
Afiyet Olsun!!!
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!