Artichokes

[Al_Dente]

Have you ever tried some homemade mayo and dijon mixed together? It is good. Or is that too fatty?I can't remember what's good or bad this week to the next.

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That's what I usually do. I have tried substituting yogurt and it was pretty good-- not mayo, but good.

[hillvalley]

Take some sour cream or creme freche (low fat if necessary). Stir in some Dijon, dill, salt and pepper. Light and tangy but you can still taste the artichoke.

[amyknyc]

I'm not crazy about using salad dressings. Actually, I'm not crazy about salad dressing in general -- usually I just toss my salads in an evoo/balsamic vinegar combo.

Mayo is ok, just in small amounts... I like the sound of a dijon vinagrette though. GG -- I tried clicking on the link but only got the pesto mayonnaise -- what am I doing wrong??

how would you doctor up a yogurt? i like that idea!

[Gifted Gourmet]

GG -- I tried clicking on the link but only got the pesto mayonnaise -- what am I doing wrong??

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Nothing wrong whatsoever.. that is all that is there now .. the other dipping sauces in that list are mine .. from my head actually ...

[amyknyc]

GG -- I tried clicking on the link but only got the pesto mayonnaise -- what am I doing wrong??

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Nothing wrong whatsoever.. that is all that is there now .. the other dipping sauces in that list are mine .. from my head actually ...

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Lol ... ok, so how would you make it?

[Mabelline]

amyknyc, a raita is easy to make, and can reflect what your usage will be. It is basically an Indian salsa added to yoghurt. With the taste of the choke being real light, maybe cucumber tomato and onion would overpower it, but what about some yogurt, red wine vinegar and cumin mixed together, or dijon and yogurt with dry mustard for some more tang? Guacamole just popped into my head, but tasting it in my mind, maybe not.

Experiment, and I say, that if you really like the hollandaise and don't go flippers-up with it, make yourself happy, child! Life is very short, and artichokes are a little space of heaven to those who love them.

[HungryChris]

I tried Spicy Ranch Dressing with a little lemon juice and zest mixed in. I thought it was pretty good.

[Gifted Gourmet]

Lol ... ok, so how would you make it?

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Which, specifically?

[DaleJ]

Gee, I thought someone would have mentioned drawn butter by now.

[amyknyc]

Lol ... ok, so how would you make it?

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Which, specifically?

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The dijon vinagrette soudned particularly good...

I'm thinking of trying the raita too...

[Gifted Gourmet]

I make a pretty cool Dijon vinaigrette for my salads so this is worth a try with artichokes as well:

In your food processor, process up 3 individual garlic cloves with some fresh

parsley

add to processor:

1 teaspoon salt

1/4 teaspoon freshly gound black pepper

1 teaspoon prepared Dijon mustard

1 teaspoon paprika

1/3 cup wine vinegar

2/3 cup of a combination of olive and regular vegetable oil

Process until smooth .. chill and let flavors meld ... mmmmm

[Milagai]

I love simple, steamed artichokes. But I grew up dipping the leaves in oh-so-unhealthy hollandaise sauce.

I'm looking for something lighter, but not too sharp (I've tried an oil/balsamic vinegar combo but it tasted too much like salad dressing). In my mind artichokes should be dipped in something tangy and creamy. Any suggestions?

What do you use?

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My family's favorite dip for artichokes is

actually something that's a cross between

cucumber raita and mint chutney:

1. make a simple cucumber raita (1 grated cuke,

1 cup yogurt or buttermilk, salt, black pepper, toasted cumin seed, powdered).

2. blend: 1/2 cup cilantro, 1/8 cup mint leaves (optional),

1/2 green chili, splash lemon juice, pinch sugar, salt to taste.

mix #2 with #1.

[fifi]

Hollandaise is just about perfect. That is probably why it is so popular with artichokes. It is one of those matches made in heaven.

I say go for the hollandaise and cut back somewhere else if you must. After all, how much hollandaise can you actually consume eating an artichoke? It can't be that bad if you put it into perspective . . . Wait! Strike that! I was just remembering my son eating artichokes with hollandaise.

Actually, some of the yogurt combos sound really good.

[amyknyc]

Hollandaise is just about perfect. That is probably why it is so popular with artichokes. It is one of those matches made in heaven.

I say go for the hollandaise and cut back somewhere else if you must. After all, how much hollandaise can you actually consume eating an artichoke? It can't be that bad if you put it into perspective . . . Wait! Strike that! I was just remembering my son eating artichokes with hollandaise. 

Actually, some of the yogurt combos sound really good.

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Yeah, there's no such thing as hollandaise in moderation in my house. Instead, there's leaves so weighed down with huge globs of the stuff! I don't mind it once in a while, but I was just looking for alternatives. I like the dijon vinagrette and the raita... time to go experiment!

[shelora]

I really like to enhance that wonderful artichoke flavour with simple stuff, a squeeze of lemon, good salt and a fragrant olive oil. Nothing like it.

s

[DRColby]

We like to put some thinly sliced garlic, olive oil and squeeze of lemon between the leaves when steaming. I also usually throw a bay leaf in the water. There eat as-is, no dipping.

dave

[Mabelline]

Oh, I like that idea. But I don't know if I'm too old to get over my dip-scrape-drop-repeat pattern. I think I'll try it, though.

Edited December 8, 2004 by Mabelline (log)

[fierydrunk]

Artichokes have been a favorite food of mine since I was about three years old and my dad told me that they were named after a French king named Art whose mean wife killed him with the "choke" part of the artichoke (you know, the gross inedible insides) and thus, the name. Plus it is delicious. With hollandaise, number one.

It is also good with olive oil, drawn butter & lemon and a little sauce called "chervil sauce" that an ex's mom made with hers...it was like a dijon-based sauce and the chervil was really good.

[petite tête de chou]

Melted butter with bacon fat. Not a light dip, but heavenly.

[Tonyy13]

One of the best things that I could think of would be bagna cauda, or in Italian, "hot bath". Equal parts anchovie, good for you extra virgin olive oil, and raw garlic, blended, and then heated over a medium high heat until it starts to bubble a little bit.

[Swisskaese]

I make a dip of mayonnaise, dijon mustard, fresh thyme and 2 cloves of garlic.

[amyknyc]

OK, reporting back a bit late here but I did end up making artichokes a couple of nights ago and I ended up using GG's dijon vinegrette (mostly based on the fact that I didn't have any mayo in the fridge).

First of all, great vinegrette! It was nice and light and had a little kick -- it was a good staple. But it also reminded me of how much I love creamy things with artichokes and the next day I went out and bought mayonnaise for like the first time in 5 years.

On a related note, since it's been so long since I bought mayo, there were some new things in the aisle. Has anyone tried these soy-based mayonnaises like Nayonaise, or something like that? Are they any better for you?

[fifi]

. . . . .

On a related note, since it's been so long since I bought mayo, there were some new things in the aisle. Has anyone tried these soy-based mayonnaises like Nayonaise, or something like that? Are they any better for you?

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GACK! I haven't tried them and will not, very likely. My current favorite is Mayonessa from Hellman's (I think the brand is Best on the west coast) and is made with lime juice.

[petite tête de chou]

OK, reporting back a bit late here but I did end up making artichokes a couple of nights ago and I ended up using GG's dijon vinegrette (mostly based on the fact that I didn't have any mayo in the fridge).

First of all, great vinegrette! It was nice and light and had a little kick -- it was a good staple. But it also reminded me of how much I love creamy things with artichokes and the next day I went out and bought mayonnaise for like the first time in 5 years.

On a related note, since it's been so long since I bought mayo, there were some new things in the aisle. Has anyone tried these soy-based mayonnaises like Nayonaise, or something like that? Are they any better for you?

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Soy "mayo" is perfectly acceptable as a sandwich spread but as a main ingredient, not so much. To my palate, I can really taste the soy. Not a bad flavor (love cold tofu with soy sauce) but it might overwhelm, say, an egg or potato salad.

Health wise it has less fat and cholesterol, but given how often you purchase mayo, the benefits would be negligible.

[Baklava Jenny]

Experiment, and I say, that if you really like the hollandaise and don't go flippers-up with it, make yourself happy, child! Life is very short, and artichokes are a little space of heaven to those who love them.

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New here to posting, but I would have to agree with Mabelline on artichokes being a bit of heaven. I have them at home mostly with a lemon butter, but also love a garlicky mayo.