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What do you eat with artichokes?

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In my house our traditional dip is mayonnaise mixed with Paul Newman's balsamic vinaigrette til it's creamy. I know some people who swear by the melted butter route, and others who go hollandaise. What do you do?

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  1. Either melted butter with garlic and lemon juice or mayo with some dijon and marjorum.

    1. Greek yogurt with minced shallot (or sometimes garlic) and salt and pepper. Based on a suggestion in Elle magazine years and years ago (it called for creme fraiche).

      1. A lemon vinaigrette.

        1. I never get to eat artichokes whole anymore, ever since I started to use them to make an artichoke pasta sauce, which my spouse adores and now demands whenever we have artichokes!

          But I used to eat them plain. I really really like artichokes. The pasta sauce does rock, if I do say so myself, but it's very time-consuming to make since you have to cut up and prepare the raw artichokes prior to sauteeing them.

          4 Replies
          1. re: visciole

            Will you post the recipe? It sounds like something I would love.

            1. re: small h

              Since I rarely use a recipe when I cook, I can only tell you a generalized version of it.

              It basically involves sauteeing raw cleaned and thinly sliced artichokes in a good quantity of olive oil until they are browned and tender; then doing the same with onions and shiitake mushrooms; adding them all back into the pan along with a bunch of crushed garlic and more olive oil if needed; then when the garlic is done (not browned) adding a small amount of water or stock, simmering gently until it's all melded; adding salt and pepper to taste, and then adding raw fresh chopped spinach leaves until they are just cooked. I also sometimes add cooked white beans if I want some extra protein or texture, and you can finish it off with some good EVOO or butter if you prefer.

              All the amounts are flexible, but I probably use about 3-4 large chokes; 1/8 - 1/4 lb shiitake; a large onion; c. 4-6 cloves of garlic, a pound of spinach, and a cup or more of white beans. Maybe a 1/2 cup of liquid and probably about 1/2 cup of oil -- but I'm not sure, I just use the amount needed to sautee and add a little at the end.

              This makes a chunky sauce, but if you wanted you could surely puree part of it. It's good with fettuccine and plenty of romano or parmesan. Actually, it also tastes good just plain.

              1. re: visciole

                Thanks very much! I'll give it a go.

                1. re: small h

                  You're welcome! If you make it I'd be curious to know if you liked it.

          2. My favorite ... and so easy: Mayonnaise with Dijon.

            4 Replies
            1. re: SilverlakeGirl

              Me too! Exact same thing.

              http://operagirlcooks.com

              1. re: SilverlakeGirl

                I do the same thing. Hellman's/Best Food's mayo mixed with dijon mustard, a bit of lemon juice, salt and freshly ground pepper. This sauce is amazing with chilled cracked crab as well. My all time favorite dinner when both are in season is a whole cracked crab and a steamed artichoke. Takes a bit of time to eat, but oh so delicious :-).

                By the way, this sauce resembles the dijon mustard sauce in Mastering the Art of French Cooking, although that one is made with an oil emulsion in the mustard. The recipe is for "Sauce Moutarde" on page 95 of my edition. It's great with many green vegetables in addition to as a dipping sauce for artichokes, in particular over blanched green beens or asparagus, especially if it's for room-temp service.

                1. re: SilverlakeGirl

                  Mayo with balsamic is good too.

                  I also l like to stuff artichokes. You take out the choke and put in something like sour cream with (inexpensive) caviar or mayo mixed wit crab meat or chopped shrimp and a little hot sauce - like a little crabmeat salad. An Italian version I use includes finely chopped zucchini sauteed in olive oil with onion, garlic, breadcrumbs and Parmesan cheese.

                  1. re: SilverlakeGirl

                    Mayonnaise with dijon and a clove of garlic, pressed.
                    And my kids say we always have to have steak with our artichokes!

                  2. My favorite is a gribiche sauce---like a mayonnaise made with the yolks of hard boiled eggs pushed through a sieve, then mixed with the diced egg whites, capers, and dill.

                    1. Simply lemon butter.

                      1. A dressing of blue cheese, lemon juice, garlic and a touch of olive oil. Yum!!

                        1. I used a remoulade when I ate one this week. Normally it's just butter with lemon though.

                          1. I always grill my artichokes after boiling them. Then I mix Best Foods mayo w/roasted garlic, orange zest, a squeeze of orange juice and some chipotle ( i keep it in the freezer & just use my micorplane to grate some chipotle in the mix). People flip out--it is so good.

                            6 Replies
                            1. re: sparkareno

                              I think I would really like to try this. I've never grilled artichokes. I'm thinking cook the artichokes, cut in half, scoop out choke, then grill a little bit? Sound right to you?

                              1. re: ChrisKC

                                Brush the chokes with a little lemon juice mixed with garlic and olive oil before you put them on the grill. Yum!

                                1. re: ChrisKC

                                  Exactly but you need to oil them up first. If they are really big I might cut them in quarters but usually halves work. After cutting in half & scooping out the choke I coat them with olive oil & spread the leaves a little (so they get more smokey inside too) but be careful so they don't fall apart. I first grill them on the outside, get a little char on them & turn over & grill the inside till leaves start to char --about 5 minutes on each side depending on how hot your fire is. they are delicious hot or cold this way--and I mean really delicious!

                                  1. re: sparkareno

                                    Thanks!! I'm planning to try these this week! One of my local stores even has artichokes on special!

                                    1. re: ChrisKC

                                      Yum, I loved the artichokes on the grill. I only cooked about 20 mins before grilling which didn't end up being long enough. I thought they would finish on the grill but the heart was just a tad underdone in the middle. The grill gave it a unique flavor that that I liked. Next time I will cook a little more before grilling. I also tried your sauce and liked that as well. Unique but the flavors really worked together.

                                      1. re: ChrisKC

                                        Oh--I'm so glad you liked everything. Yes, I have found that the artichokes don't really cook further on the grill but just get all smoky and charred. Timing them when you boil them for grilling can be tricky because you don't want them to fall apart on the grill. And I do love that sauce & you can play with it to suit your taste.

                              2. On a long ago entry someone recommended tartar sauce and they were right.

                                1. I used to do melted butter but have switched to yogurt with minced garlic and a squeeze of lemon. And some salt. I really like that now and not so fatty-

                                  1. I like tomaya, a garlic salad that is basically a very garlicky version of aioli with a boiled potato added for thickening. With that it is dinner.

                                    1. A mixture of mayo and soy sauce. Great on any steamed green veg (asparagus).

                                      1. Extra virgin olive oil w/a touch salt and pepper, of course

                                        1. I was raised on stuffed artichokes and that's the only way I make and serve them. It's funny for me to see that everyone else does the dipping thing. Yes, I've had them with a dipping sauce in a restaurant, but at home, it's always stuffed. Food habits are fascinating!

                                          7 Replies
                                          1. re: ttoommyy

                                            Recipe and technique please, I have a few plants and get bored with the same old thing. My Grandmother used to stuff them, but I never saw it done. I usually pick them on the small side but could let some get larger.

                                            1. re: JEN10

                                              Dried bread crumbs, grated Parmigianno Reggiano, chopped garlic, chopped flat-leaf parsely, salt, pepper and olive oil. I don't use a recipe so I judge how much I need by how many artichokes I have to stuff. I would think a cup of bread crumbs for four medium-sized 'chokes would be a good start. Just add the other ingredients to taste. The olive oil is added to make the mixture hold together; sort of like the consistency of wet sand. Prep artichokes by cutting off the stem and peeling off the outer layer of leaves and cutting the top 1/3 or so off the artichoke. (The stem can be steamed separately.) If any remain, snip of the pointy ends of the leaves with kitchen shears. Spread the leaves open with your hands and dig out the choke with a tablespoon. Rub the stuffing mixture inbetween all the leaves and into the center of the artichoke. Steam for approximately 1 hour in a pot of very shallow simmering water, covered. You may have to add a little water as it evaporates. Also, drizzle the tops with olive oil before cooking. They are good hot, but best at room temperature. Buon appetitio!

                                              1. re: ttoommyy

                                                ttoommyy -
                                                This is the same way my family makes them -
                                                but my grandma I think uses fresh bread soaked in milk and then squeezed, rather than dry crumbs....I like both versions... also we squeeze a bit of lemon on them.

                                                For some reason we always ate the artichokes well after the main meal and dessert...My grandma would spring them on us just as we thought we couldn't stuff any more food into our gobs!
                                                But they were always welcomed and devoured!

                                                1. re: NellyNel

                                                  My mother used to serve them towards the end of the meal also. The salad course in a true Italian meal is supposed to be served at the end, so I guess the artichoke is like a salad substitute. I eat them just as snacks sometimes!

                                                  1. re: ttoommyy

                                                    Thank you ttoommyy, I will give them a try.
                                                    Jen10

                                                    1. re: ttoommyy

                                                      we had ours after the main course, too. stuffed with breadcrumbs, cheese, garlic, drizzled with a bit of olive oil. put in water till it comes halfway up the choke. simmer for 40 miutes until it's drab olive and a leaf comes out easily. i put the stem in the water and eat it as a cooks treat.

                                              2. re: ttoommyy

                                                stuffed and only stuffed. that's how i eat em!!

                                              3. Hollandaise!
                                                And along with the artichokes and hollandaise, I like to serve broiled fresh salmon, and steamed Japanese sweet rice. And if some of the hollandaise just happens to get spilled onto a bite or two of salmon, well, that's ok with me!
                                                But the questions I'm still trying to find the perfect answers to is
                                                "What wine or beer goes well with these foods?" Or more specifically, "What wine or beer goes well with artichokes?"

                                                1 Reply
                                                1. re: Tango22

                                                  Tango22, here's a chow link that may answer your burning question, or at least lead you in the right direction:

                                                  http://chowhound.chow.com/topics/3915...

                                                  Yes. I like Hollandaise with chokes, too. And salmon.

                                                2. for LA, CA residents: I use the garlic spread from Zankou Chicken (garlic, mystery shortening, mystery other flavors, perhaps asafoetida)

                                                  1. I like to make a garlicky herb mayo; so I don't have too much of the stuff (it's best for just a few days), I use my mini food processor and put in 1 egg (leaving out a bit of the white), a dab of dijon, kosher salt and fresh pepper, a couple of smashed garlic cloves, and a hand full of rough chopped chives, one of flat-leaf parsley, and usually a tablespoon or so of fresh oregano and a little thyme. Whiz for a minute to puree, then dribble in some lemon, then 1/2 olive oil and half canola (to keep it lighter) until totally thick. If too thick, thin with a little water or more lemon. Makes a scant cup. YUM! My BF can't get enough if this on our chokes. I second serving with steamed salmon and a couple boiled baby potatoes and we have dinner - with the sauce on everything!

                                                    1. I like a green goddess dip with mine, but alas, my days of consuming any dark, leafy greens, which includes artichokes are over for a while (medication interaction, that's a bad thing) and the 'chokes coming in are beautiful, so it's making me nuts not being able to enjoy them.

                                                      1. I grew up in a house where Mom served artichokes with bottled Italian dressing so perhaps I associate that taste a comfort food. Now I make my own vinaigrettes which I vary but also include a good olive oil and something acidic. I'll have to try some of the suggestions in this thread.

                                                        1. Usually mayonnaise or a lemon garlic aiolli. I made a honey mustard - mayonnaise on the fly the other night and we loved it. That's my new dip or sammy spread... and it would be great on artichokes too. Searching the fridge today I was panicking, prepping to make a salad with the perfectly grilled salmon from last night, I tore the fridge apart looking for it. I never found it, dh ate it all...drat. But then again, ginger sesame oil dressing is good too~however it's a bottled product.

                                                          1. I love cooking artichokes in olive oil with carrots, onion, and a LOT of dill. Its a simple Greek recipe I grew up with, it's healthy, quick, and really tasty.

                                                            1. I've made a green lentils puree with garlic and olive oil to dip the leaves as an alternative to the mayo/butter dips... I think it came out well!