Artichoke And Tarragon Dip Recipes

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SIMPLE ARTICHOKE DIP



Simple Artichoke Dip image

Serve with sliced baguettes or pita chips.

Provided by Dawn

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 25m

Yield 7

Number Of Ingredients 3

1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9x13-inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown.

Nutrition Facts : Calories 293.3 calories, Carbohydrate 5.1 g, Cholesterol 22 mg, Fat 28.2 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 561.4 mg, Sugar 0.4 g

EASY STEAMED ARTICHOKES WITH TARRAGON BUTTER



Easy Steamed Artichokes with Tarragon Butter image

Martha made this recipe on Cooking School episode 307.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

2 lemons, halved
3 large globe artichokes
1 bunch tarragon
1 tablespoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter
1 tablespoon finely chopped fresh tarragon leaves
Juice of 1/2 lemon
Coarse salt
Lemon wedges

Steps:

  • Make a bowl of acidulated water: Fill a large bowl with cold water. Squeeze the juice of 2 lemons into bowl along with the lemon halves; set aside.
  • Using a serrated knife, cut off 1/2 inch from the top of an artichoke. Remove any small leaves from the bottom and trim stem so artichoke can stand upright. Use kitchen shears to trim sharp tips of artichoke leaves. Transfer to acidulated water, and repeat with remaining artichokes.
  • Fill a large pot with about 2 inches of water and add tarragon and a pinch of salt. Set steamer basket in pot, making sure water doesn't seep through holes. Bring to a boil, then reduce to a rapid simmer.
  • Place artichokes stem side up in steamer and season with salt. Cover pot and steam until bottoms of artichokes are very tender when pierced to the center with the tip of a paring knife, about 40 minutes. (Add more hot water if necessary to maintain level during cooking.)
  • To make the tarragon butter: Melt butter in a small saucepan over low heat, then stir in chopped tarragon and lemon juice, and season with salt.
  • Place an artichoke on each plate, remove the center leaves and with a spoon gently scrape down to the heart. Serve with lemon wedges and warm tarragon butter on the side for dipping.

JERUSALEM ARTICHOKES WITH TARRAGON



Jerusalem Artichokes With Tarragon image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 5

2 pounds Jerusalem artichokes
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
Coarse salt and freshly ground pepper to taste
2 tablespoons fresh tarragon leaves

Steps:

  • Scrape the artichokes, leaving some of the skin on. Parboil, putting the bigger pieces into the water first, then the smaller pieces. Let them boil for two minutes, then drain.
  • Slice the artichokes when they are cool enough to handle. In a large frying pan (preferably cast iron) heat the olive oil and saute the artichokes so that they are lightly brown. Add the garlic and cook until it becomes barely golden (do not allow it to burn).
  • Sprinkle the artichokes with tarragon and serve.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 556 milligrams, Sugar 22 grams

BABY LAMB CHOPS WITH ARTICHOKE AND TARRAGON DIP



Baby Lamb Chops with Artichoke and Tarragon Dip image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 19m

Yield 8 servings

Number Of Ingredients 11

1 (15-ounce) can quartered artichoke hearts in water, drained
1 (6 ounce) jar marinated baby mushrooms and their liquids
1 shallot, coarsely chopped
4 sprigs fresh tarragon leaves, stripped, plus a few sprigs to garnish
3 tablespoons white wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil, plus some for drizzling
16 baby lamb chops, cut by butcher
1/2 pound baby cut carrots, available in produce department
1/2 pound sugar snap peas
4 radishes, cleaned and trimmed, greens left on, halved lengthwise

Steps:

  • Preheat the broiler or grill pan to high.
  • In a food processor, combine the artichokes, marinated mushrooms, shallot, tarragon, and vinegar. Season with salt and pepper and turn processor on and stream in about 1/2 cup of evoo until a spoonable, fairly smooth dip forms, about 1 minute. Scrape the dip into a serving bowl and place a demitasse (small) spoon in the dip so it can be easy applied to each individual cooked lamb chop.
  • Drizzle chops with a few teaspoons of evoo and season with salt and pepper. Grill or broil 2 minutes on each side and remove to rest.
  • To serve, place dip on large platter or cutting board and surround with cooked chops and piles of baby cut carrots, sugar snap peas and halved radishes for dipping and topping. Garnish platter with additional sprigs of tarragon.

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

THE BEST SPINACH ARTICHOKE DIP



The Best Spinach Artichoke Dip image

This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 10 servings

Number Of Ingredients 11

Nonstick cooking spray
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
One 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped (see Cook's Note)
One 14-ounce can artichoke hearts, drained well and coarsely chopped
1/2 cup shredded whole-milk mozzarella
3/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
Crackers, chips or toasted bread, for serving

Steps:

  • Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
  • Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
  • Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

HOT ARTICHOKE AND TARRAGON DIP



Hot Artichoke and Tarragon Dip image

Provided by Carol Schreder

Categories     Condiment/Spread     Cheese     Dairy     Herb     Vegetable     Bake     Super Bowl     Vegetarian     Quick & Easy     Mayonnaise     Artichoke     Summer     Tarragon     Sour Cream     Bon Appétit     Lancaster     Pennsylvania

Yield Makes 2 cups

Number Of Ingredients 5

2 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup grated Romano cheese
3 tablespoons chopped fresh tarragon or 1 tablespoon dried

Steps:

  • Preheat oven to 350°F Combine all ingredients in medium bowl. Transfer mixture to 3-cup ovenproof soufflé dish or small casserole. Bake dip until heated through, about 30 minutes.

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