Artichoke Caper Lemon Dip Recipes

ARTICHOKE DIPPING SAUCE

Steps:

• In a small bowl, mix together the mayo, yogurt, lemon juice, mustard, and garlic. Season with freshly ground black pepper and sprinkle chives on top.
• Serve with steamed or roasted artichokes. See the blog post above for additional serving suggestions.

ARTICHOKE & LEMON DIP

Steps:

• Combine all ingredients in a food processor or blender, then season with salt and pepper. Purée until fine, then scrape into a bowl. Sprinkle with extra pine nuts and the reserved parsley leaves to serve.

STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE

Steps:

• Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked.
• In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom.
• In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives.
• Serve the artichokes with the dipping sauce.

KAREN MARTINI'S ARTICHOKE SALAD WITH LEMON AND CAPERS

Steps:

• 1. Heat 50ml olive oil in a large frying pan over a medium heat. Add the artichokes and garlic and fry for 10 minutes, tossing frequently, until golden and caramelised. 2. Blitz half the fried artichoke (reserve the rest for garnish) and all of the fried garlic in a food processor for 2 minutes until smooth. Add the cream cheese, parmesan, lemon juice and another 50ml olive oil, season with salt and pepper and blitz until emulsified into a smooth paste (this will take about 2 minutes). Transfer to a serving platter. 3. Slice the lemon into very fine rings; a sharp serrated knife works best. Cut each ring into 8 small triangles, then drizzle with 10ml olive oil and season in a medium bowl. 4. Slice the remaining fried artichoke roughly, then add to the bowl. Add the parsley (or mint) and grind in plenty of pepper, then toss to combine. 5. Heat 40ml olive oil in a small frying pan over a medium heat. Once hot, add the capers and fry until crisp (about 2 minutes). Drain on a paper towel; they'll crisp up even further. 6. Pile the artichoke and lemon mix onto the puree on the platter, then dress with the remaining 50ml olive oil. Sprinkle over the capers and chilli, then crumble over the feta and serve with toasted pita, grilled sourdough, Turkish bread or lavash.

FRIED CHEESE RAVIOLI WITH TOMATO PEPPER RELISH AND ARTICHOKE CAPER DIP

Steps:

• In a straight-sided skillet, heat 2-inches of oil, over medium-high heat. Oil is ready when the tip of a wooden skewer is inserted and the oil bubbles around it. When oil is ready, carefully fry ravioli until golden brown, about 1 minute per side. Drain on a paper towel-lined plate.
• For Tomato Pepper Relish: In small bowl, combine red peppers and tomatoes. Stir in brown sugar and balsamic vinegar; set aside.
• For Artichoke Caper Dip: In small bowl, combine artichoke hearts, capers, mayonnaise, sour cream, parmesan cheese, and lemon juice; set aside.
• Serve ravioli hot with Tomato Pepper Relish and Artichoke Caper Dip.

VEGAN LEMON ARTICHOKE PASTA

Steps:

• Prepare the pasta according to the package directions. Drain and return to the pot.
• Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.
• Add the garlic and saute for 30 seconds until fragrant.
• Then add the frozen artichoke hearts to the pan. Saute until heated through and browned on the outside.
• Next add the capers and salt and pepper, to taste.
• Transfer the artichoke mixture to the pot of pasta.
• Add the lemon juice, the remaining tablespoon of olive oil, and the parsley. Toss well to combine and serve.

10 ARTICHOKE DIPPING SAUCES

Steps:

• Mix together in a small bowl and serve.

ARTICHOKE, CAPER & LEMON DIP

Steps:

• Combine all ingredients in a food processor or blender, then season with salt and pepper.
• Purée until fine, then scrape into a bowl.
• Sprinkle with extra pine nuts and the reserved parsley leaves to serve.