Best Steamed Artichokes With Tarragon Butter Recipes

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MOM'S BEST DIPPING SAUCE FOR STEAMED ARTICHOKE



Mom's Best Dipping Sauce for Steamed Artichoke image

This rich dipping sauce comes courtesy of my wonderful brother-in-law ... a very good cook! I had this at his house and blackmailed my sister into sneaking out the recipe to me. Worth it!!!

Provided by SillyWizard

Categories     Vegetable

Time 1h5m

Yield 2 cups, 2-3 serving(s)

Number Of Ingredients 6

1 cup mayonnaise (NOT Miracle Whip)
1/2 tablespoon Worcestershire sauce
1/2 tablespoon balsamic vinegar
1/2 tablespoon lemon juice
1/2 tablespoon tarragon
1/2 tablespoon minced garlic

Steps:

  • Mix all ingredients together in a glass or ceramic bowl.
  • Cover tightly with plastic wrap.
  • Chill for at least one hour.

Nutrition Facts : Calories 472.6, Fat 39.4, SaturatedFat 5.8, Cholesterol 30.6, Sodium 879.1, Carbohydrate 31.1, Fiber 0.1, Sugar 8.7, Protein 1.5

EASY STEAMED ARTICHOKES



Easy Steamed Artichokes image

These leafy, mild-flavored veggies get at the heart of spring. Our method for steaming artichokes could not be easier, but the result is an impressive, delicious side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

4 medium artichokes (about 12 ounces each)
1 lemon, halved crosswise
Coarse salt
Easy Hollandaise
Butter, melted (optional)

Steps:

  • Prepare artichokes for steaming: Snap off tough outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon.
  • Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil. Place artichokes in steamer basket, stem-side up. Cover pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes; add more water to pot, if necessary. Serve warm or at room temperature with Easy Hollandaise or melted butter, if desired.

STEAMED ARTICHOKES WITH TWO DIPPING SAUCES



Steamed Artichokes with Two Dipping Sauces image

Categories     Sauce     Steam     Artichoke     Boil

Yield serves 4

Number Of Ingredients 21

STEAMED ARTICHOKES
1 lemon
4 globe artichokes (12 ounces each)
TARRAGON-YOGURT SAUCE
3/4 cup plain Greek-style yogurt (2 percent)
1 teaspoon finely grated lemon zest, and 1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon finely minced fresh tarragon
1 tablespoon finely minced fresh flat-leaf parsley
Coarse salt and freshly ground pepper
(makes 1 cup)
SPICY AÏOLI
2 garlic cloves
1 large egg yolk
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil
1 tablespoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 to 1/2 teaspoon hot sauce, such as Tabasco
Coarse salt and freshly ground black pepper
(makes 1 cup)

Steps:

  • STEAMED ARTICHOKES
  • Prepare a bowl of water large enough to hold all of the artichokes. Peel 1 lemon with a vegetable peeler, then cut in half and squeeze the juice into the bowl.
  • Remove any tough outer leaves from artichokes. Working with one artichoke at a time, use a serrated knife to cut off the top quarter of each. Use kitchen shears to trim sharp tips of the leaves. Remove any small leaves from bottom and trim stem just enough that artichoke can stand upright; place in lemon water to keep it from turning brown while repeating with remaining artichokes.
  • Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil. Place the lemon peel and artichokes, stem ends down, in basket. Cover and steam until bases of artichokes are easily pierced with the tip of a sharp knife, about 20 minutes.
  • When cool enough to handle, use a small spoon to scoop out center cone; scrape out purple leaves and fuzzy choke. Serve artichokes with dipping sauces, as desired
  • TARRAGON-YOGURT SAUCE
  • Mix together yogurt, lemon zest and juice, tarragon, parsley, and 1 teaspoon salt; season with pepper.
  • SPICY AÏOLI
  • Bring 1 inch of water to a boil in a small saucepan. Blanch garlic until tender, 3 to 5 minutes; drain and mash garlic into a paste.
  • Whisk together garlic, egg yolk, mustard, and lemon juice in a bowl. Slowly whisk in oil until emulsified. Whisk in paprika, cayenne, hot sauce, and 1 teaspoon salt; season with pepper.
  • nutrition information
  • Per Serving (artichokes)
  • Calories: 61
  • Saturated Fat: .1g
  • Unsaturated Fat: 0g
  • Cholesterol: 0mg
  • Carbohydrates: 14g
  • Protein: 4g
  • Sodium: 121mg
  • Fiber: 7g
  • nutrition information (TARRAGON-YOGURT SAUCE)
  • Per 1/4-cup Serving:
  • Calories: 30
  • Saturated Fat: .6g
  • Unsaturated Fat: 0g
  • Cholesterol: 2.8mg
  • Carbohydrates: 2.3g
  • Protein: 3.6g
  • Sodium: 495mg
  • Fiber: .2g
  • nutrition information (SPICY AÏOLI)
  • Per 2-tablespoon Serving:
  • Calories: 202
  • Saturated Fat: 3.2g
  • Unsaturated Fat: 18.5g
  • Cholesterol: 25.6mg
  • Carbohydrates: 1.5g
  • Protein: .5g
  • Sodium: 287mg
  • Fiber: .3g

STEAMED ARTICHOKES WITH GRAINY MUSTARD AND BACON DRESSING



Steamed Artichokes with Grainy Mustard and Bacon Dressing image

Grainy mustard mixed with bacon and diced vegetables tops steamed artichokes. The mustard and bacon dressing is best when made and served immediately. The artichokes, however, can be prepared in advance.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 13

4 large artichokes
4 lemons, halved
1 teaspoon coarse salt, plus more for seasoning
1 teaspoon whole black peppercorns
Large sprig fresh thyme
2 cloves garlic
2 tablespoons extra-virgin olive oil, plus more for dressing
6 strips thick bacon, cut into 1/4-inch pieces
2 shallots, finely chopped
2 carrots, finely diced
1 stalk celery, finely diced
2 1/2 tablespoons grainy mustard, plus more to taste
Freshly ground pepper

Steps:

  • Make an ice-water bath: Fill a bowl with ice and water; set aside. Trim artichokes; snap off tough outer leaves. Cut in half, and cut off top quarter of artichoke. Snip remaining leaf tips with scissors. Trim bottom of stem; using a vegetable peeler, peel off tough outer skin. Spread leaves to gain easier access to choke; scoop out choke with a melon baller. Squeeze some lemon juice onto heart; squeeze more lemon juice into the ice bath; add lemon halves and artichoke halves to ice-water bath while preparing the rest.
  • Fill a saucepan large enough to accommodate all artichokes with 2 inches of water. Add salt, peppercorns, thyme, garlic, and 2 tablespoons olive oil; bring to a simmer. Add artichokes, stem end up; cover saucepan. Steam until tender, about 25 minutes. Leaves should pull off easily; heart should feel tender when pierced. Drain well. Cool to room temperature.
  • Meanwhile, in a large saute pan, cook bacon over medium-low heat until bacon is brown and crisp and fat is rendered. Using a slotted spoon, remove bacon from saute pan, and set aside.
  • Depending on the amount of bacon fat in the saute pan, add enough olive oil to make a total of 1/3 cup fat and oil. Add shallots, carrots, and celery, and cook until vegetables are soft and fragrant, about 4 minutes. Stir in grainy mustard, and season with salt and pepper. Return bacon to saute pan. Arrange artichokes on serving platter. Spoon hot mixture into the cavity of each artichoke. Serve immediately.

STEAMED ARTICHOKE



Steamed Artichoke image

Provided by Food Network Kitchen

Categories     appetizer

Number Of Ingredients 4

1 artichoke
1 lemon
Fresh herb sprigs such as tarragon, mint, parsley and/or thyme
1 clove garlic, peeled and sliced

Steps:

  • Cut the top quarter off the artichoke with a serrated knife. Snap off and discard any battered outer leaves. Using scissors, trim the remaining barbed leaf-ends of the artichoke. Cut the stem flush with the artichoke body. Rub the cut surfaces with a lemon half.
  • Fit a medium pot large enough to hold the artichoke with a steamer basket. Slice the remaining lemon and use it to line the steamer. Arrange the herb sprigs and garlic over the lemon. Put the artichoke stem-end up in the center of the steamer. Add enough water to come up to the bottom of the steamer. Cover and steam over medium-high heat, adding more water if necessary, until outer leaves can be easily removed from the artichoke and the base can be readily pierced with a knife, about 40 minutes. Serve the artichoke warm with melted butter or oil, or chilled with mayonnaise or oil.
  • Serving Suggestion: melted butter, fruity extra-virgin olive, or mayonnaise .

STEAMED ARTICHOKES WITH TARRAGON BUTTER



Steamed Artichokes with Tarragon Butter image

Steaming is the classic way to cook globe artichokes. Their leaves become very tender and perfect for dipping one by one into melted butter (this one is flavored with fresh tarragon). The artichokes would also be delicious with Hollandaise Sauce (page 96), or crème fraîche and caviar.

Yield Serves 4

Number Of Ingredients 8

4 medium or large globe artichokes (about 2 pounds total)
1 sprig tarragon
Coarse salt
4 thin lemon slices
3/4 cup (1 1/2 sticks) unsalted butter
1 tablespoon finely chopped fresh tarragon leaves
Coarse salt
Lemon wedges

Steps:

  • Prepare artichokes Using a serrated knife, cut off top quarter of each artichoke. Use kitchen shears to trim sharp tips of artichoke leaves. Remove any small leaves from bottoms of artichokes and trim stems so artichokes can stand upright.
  • Prepare steamer Fill a large pot with about 2 inches of water and add a sprig of tarragon and a pinch of salt. Set steamer basket in pot (make sure water doesn't seep through holes). Bring to a boil, then reduce to a rapid simmer.
  • Steam artichokes Stand artichokes upright in steamer and season with salt. Top each with a lemon slice. Cover pot and steam until bottoms of artichokes are very tender when pierced to the center with the tip of a paring knife, 35 to 50 minutes. (Add more hot water if necessary to maintain level during cooking.)
  • Meanwhile, make butter Melt butter in a small saucepan over low heat, then stir in chopped tarragon and season with salt.
  • Serve Place an artichoke on each plate with some lemon wedges and serve warm tarragon butter on the side for dipping.

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