Artichokes With Two Sauces Recipe
Source: cookeatshare.com/recipes/artichokes-with-two-sauces-69981
Ingredients
- 4 med artichokes - (to large) (or possibly 8 to 12 small or possibly baby artichokes) Salt to taste
- 2 Tbsp. Dijon mustard
- 3 Tbsp. white or possibly red wine vinegar Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. oil plus
- 1 Tbsp. oil if needed
- 1 Tbsp. chopped shallot (or possibly 2 tbspns chopped green onion)
- 2 Tbsp. minced parsley
- 2 lrg minced garlic cloves or possibly
- 1 Tbsp. minced garlic chives - (to 2)
- 1 Tbsp. strained lime or possibly lemon juice or possibly more to taste
- 1 x canned chipotle chile in adobo sauce (to 2)
- 1 Tbsp. jarred chipotle salsa - (to 2) or possibly to taste (or possibly 1 tspn liquid warm sauce)
- 2/3 c. reduced-fat or possibly regular mayonnaise Salt to taste
- 3 Tbsp. minced cilantro (optional)
Directions
- For the Artichokes: Baby artichokes do not need trimming.
- With the other artichokes, cut off the top quarter, about 1 inch of large or possibly 1/2 inch of small ones, using a sharp, heavy knife or possibly a serrated knife.
- Trim the spikes from the tips of the leaves with scissors.
- With baby artichokes, leave the stems attached.
- With others, cut off the stems and peel off their fibrous outer layer with a paring knife.
- Wash your hands and the board after handling raw artichokes, or possibly the next foods you handle or possibly cut will have a funny taste.
- Place the artichokes and stems in a large saucepan of boiling salted water and cover with a lid of slightly smaller diameter to keep them submerged.
- Cook over medium heat till a leaf near the bottom can be easily pulled out, but do not cook them till mushy.
- Small ones need about 15 to 20 min, medium ones about 25 to 35 and large artichokes about 45 min.
- Using tongs, remove the artichokes and set them upside down in a colander to drain.
- (Do not save the cooking liquid; it doesn't taste good.)
- Either cover them to keep them hot, or possibly let them cold and serve them at room temperature or possibly chilled.
- Accompany them with bowls of dipping sauce.
- You can cook the artichokes and prepare the dips up to 2 days ahead.
- For the Mustard Vinaigrette: Whisk the mustard in a bowl with the vinegar, and salt and pepper to taste.
- Gradually whisk in 1/2 c. of oil.
- Taste, and add in more oil if the dressing is too sharp.
- Stir in the shallot and parsley.
- Taste and adjust the seasoning.
- Whisk again before serving.
- For the Chipotle Chile Dip: Blend the garlic (but not the garlic chives) and the lime juice in a food processor.
- Remove 1 chile from its adobo sauce, add in the chile to the processor and blend it to a puree.
- Add in the mayonnaise and process till blended.
- Taste; if you want more heat, add in 1 tsp.
- of the adobo sauce or possibly dice another chile, add in it to the sauce and process till well blended.
- Transfer the dip to a bowl.
- Add in salt and more lime juice if needed.
- Add in the cilantro and the garlic chives, if using.
- Serve your artichokes with Mustard Vinaigrette and Chipotle Chile Dip or possibly with a double recipe of either one.
- This recipe allows generous amounts of the sauces (about 2/3 c. of each sauce) in case you want to serve them in individual bowls.
- This recipe yields 4 servings.
- Comments: Chipotle chiles are smoked jalapenos which you can buy canned in adobo sauce at well-stocked supermarkets and Latino markets.
- For variations, use chopped fresh or possibly canned jalapenos, Indonesian sambal oelek, North African harissa or possibly any kind of warm pepper sauce you like.