ROSEMARY ARTICHOKE WITH HERBED DIPPING SAUCE

ROSEMARY ARTICHOKE WITH HERBED DIPPING SAUCE

When you choose artichokes at the grocery store, you want to look for firmer artichokes. My secret tip is to look for artichokes with a longer stem. The stem is an extension of the heart and tastes delicious. Be sure to shave off the tough outer layer with a vegetable peeler before cooking though to make sure that it will soften. My last tip is to rub lemon on freshly cut artichokes to prevent browning. Artichokes will brown quickly like apples, so adding a layer to prevent oxidization will help.

 

What are your favorite artichoke recipes?

It’s such a unique vegetable so I find variations of it hard to come by.

 

Garlic Rosemary Baked Artichokes

Enjoy the best spring vegetable with my recipe for Garlic Rosemary Baked Artichokes.

Forget the mess of boiling water, these cook via steam!

 Prep Time: 15 minutes
 Cook Time: 30 minutes
 Total Time: 45 minutes
 Servings 4
 Calories 206 calories

Ingredients

  • 2 Artichokes
  • 4 Cloves Garlic
  • 2 Tbsp Olive Oil
  • Salt
  • Pepper
  • 4 Tbsp Buttery Spread (I love the EARTH BALANCE brand – soy free)
  • 3-4 Sprigs Rosemary
  • 1 Lemon

PREP IT!

  1. Preheat oven to 375.

  2. Halve artichokes and scoop out the choke. Brush with lemon to prevent browning and place artichokes cut side up in oven safe baking dish. 

  3. Drizzle olive oil over artichokes. Season with salt and pepper. Slice garlic and lemon, put on top of the artichokes. Place rosemary in pan (reserve 1 sprig), then cover baking dish in foil. 

  4. Bake for 30 minutes or until artichoke has softened.

  5. Melt butter and stir in several rosemary leaves. Dip artichoke into the butter, then enjoy!

Herbed Dipping Sauce

Artichoke with Herbed Mayonnaise is a french inspired spring recipe that is fun and adventuress to make and eat. Enjoy with herbed mayonnaise!

 Prep Time: 15 minutes
 Cook Time: 25 minutes
 Total Time: 40 minutes
 Servings 4
 Calories 570

Ingredients

  • 4 Artichokes
  • 2 Egg Yolks
  • 1 Tsp Dijon Mustard
  • 4 Tsp Lemon Juice
  • 1 Cup Vegetable Oil
  • 1/4 Cup Tarragon or Thyme
  • Salt
  • Pepper
  • Water

Prep It!

  1. Begin by trimming the outer leaves of the artichokes with kitchen scissors and removing the tops. Using a vegetable peeler, peel the outer skin of the stem and underside of the artichoke.
  2. Bring a pot of water to boil and place the artichokes in a steamer insert. Cook for 20 minutes or until softened.

  3. While the artichokes are steaming, make the mayonnaise. Whisk together the egg yolks, mustard, and lemon juice. Add in the vegetable oil be drizzling it into the mixture slowly while quickly whisking. Whisk thoroughly until the mixture emulsifies and begins to thicken. Thin with water as needed and season with salt and pepper to taste. Add 1/4 cup of fresh herbs to season.
  4. When the artichokes are finished steaming, cut in half and remove the choke with a spoon.
  5. Your artichokes are now ready to serve! Eat by peeling off each leaf, dipping into the mayo and removing the artichoke meat with your teeth. Enjoy!

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