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Artichoke patties- Need dip suggestions

ilikecandies Nov 27, 2011 03:46 PM

I made a bunch of artichoke patties (mashed baby artichoke hearts, lemon, breadcrumbs, eggs, grated cheese, salt pepper) and I'm looking for something fantastic to make to serve them with. Suggestions?!

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  1. LaureltQ RE: ilikecandies Nov 27, 2011 03:48 PM

    lemon garlic aioli?

    3 Replies
    1. re: LaureltQ
      ilikecandies RE: LaureltQ Nov 27, 2011 04:07 PM

      Funny. That popped in to my head just after writing this and I just sat down from making it. I'd love more suggestions though!!!!

      1. re: ilikecandies
        opinionatedchef RE: ilikecandies Nov 27, 2011 04:54 PM

        no recipe but my mom called it 'mock hollandaise' and i call it mustard mayonnaise'. it's hellman's mayo to ball park yellow mustard maybe 2 to 1. plus some dijon, lemon juice, tamari. We have it w/ broccoli, asparagus, artichokes.

        1. re: ilikecandies
          raygunclan RE: ilikecandies Nov 27, 2011 06:44 PM

          i was going to suggest something completely different: lemon garlic DILL aioli. ;)

      2. h
        HillJ RE: ilikecandies Nov 27, 2011 06:42 PM

        I serve artichoke patties with toum (lebanese garlic dip) simply made in the blender. Very light and airy dip so the artichoke doesn't get over powered.

        1. lilgi RE: ilikecandies Nov 27, 2011 07:01 PM

          One more for you. We liked this with Ottolenghi's leek fritters, just process ingredients until uniform green: 1/2 cup Greek yogurt, 1/2 cup sour cream, 2 garlic cloves, crushed, 2 tablespoons lemon juice, 3 tablespoons olive oil, 1/2 teaspoon salt, 1/2 cup parsley leaves, chopped, 2 cups cilantro leaves, chopped.

          1. Emme RE: ilikecandies Nov 27, 2011 10:45 PM

            i personally like the combo of artichokes and mushrooms, so i'd probably do a mushroom pesto of sorts... roast some garlic, toast some walnuts, saute some diced shallots with a mixture of wild mushrooms in butter and a few big strips of lemon rind, adding in some parsley and thyme toward the end. remove the lemon rinds and deglaze with a light wine. puree it all up with the roasted garlic, toasted nuts, salt, pepper, and olive oil... and make it as thin as you like.

            artichoke patties may be upcoming in this house!

            1. i
              itsmejessica RE: ilikecandies Sep 16, 2013 02:52 PM

              I know this an old thread but I made artichoke patties after reading this thread and they were good and I dipped mine in balsamic mayo and so delish. I just mixed the 2 together and loved it.

              3 Replies
              1. re: itsmejessica
                opinionatedchef RE: itsmejessica Sep 16, 2013 09:20 PM

                exc. idea.

                1. re: itsmejessica
                  Ttrockwood RE: itsmejessica Sep 16, 2013 09:26 PM

                  Did you use fresh, frozen or canned hearts?

                  1. re: Ttrockwood
                    itsmejessica RE: Ttrockwood Sep 17, 2013 03:37 AM

                    I used canned. It's what I had. I'm sure they would be better with fresh.

                2. alkapal RE: ilikecandies Sep 17, 2013 04:15 AM

                  roasted red pepper aioli
                  new orleans style remoulade
                  jezebel sauce

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