Artichoke Tartare Recipes

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ARTICHOKE TARTAR SAUCE



Artichoke Tartar Sauce image

Make and share this Artichoke Tartar Sauce recipe from Food.com.

Provided by Sandi From CA

Categories     Sauces

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

14 ounces artichoke bottoms
1/3 cup red onion, finely chopped
2 tablespoons capers
1/4 cup green onion, finely chopped
1 tablespoon gherkin, finely chopped
1 tablespoon parsley, finely chopped
1 1/4 cups mayonnaise

Steps:

  • Drain artichoke bottoms and dice them into small pieces.
  • Place them in a bowl with the remaining ingredients and mix with a spoon until blended.
  • Chill for 30 minutes before using.

Nutrition Facts : Calories 228.2, Fat 16.5, SaturatedFat 2.4, Cholesterol 12.7, Sodium 515.6, Carbohydrate 20.1, Fiber 3.9, Sugar 3.7, Protein 2.9

SALMON CAKES WITH ARTICHOKE TARTAR SAUCE



Salmon Cakes with Artichoke Tartar Sauce image

Provided by Katie Lee Biegel

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 22

1 small jar artichokes, drained and chopped
1 cup mayonnaise
2 tablespoons chopped cornichons
1 tablespoon chopped capers (rinsed and drained)
2 teaspoons Dijon mustard
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1/4 cup finely diced celery
1/4 cup finely diced red onions
1/4 cup finely diced red bell peppers
2 tablespoons minced freshly parsley
Two 14.75-ounce cans boneless, skinless salmon
2/3 cup cracker crumbs (I like Ritz)
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg
Zest of 1 lemon
Juice of 1/2 lemon

Steps:

  • For tartar sauce: Combine the artichokes, mayonnaise, cornichons, capers, Dijon and lemon juice in a medium bowl; season with salt and pepper. Refrigerate until ready to use.
  • For the cakes: In a skillet over medium heat, add 1 tablespoon of the oil and saute the celery, onions and bell peppers until tender, 5 to 6 minutes. Stir in the parsley. Transfer the mixture to a large bowl and add the salmon, cracker crumbs, mayonnaise, Dijon, salt, pepper, egg and lemon zest and juice. Mix with your hands until evenly combined. Shape into patties (I use 1/2 cup per patty, making 8). Place on a baking sheet and refrigerate for 20 minutes.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook the patties (do not overcrowd the pan -- I do 4 at a time) until golden brown, 3 to 4 minutes per side. Add the remaining tablespoon of oil to cook the second batch.
  • Transfer to a serving platter and serve with the tartar sauce.

ARTICHOKE TARTARE



Artichoke Tartare image

Make and share this Artichoke Tartare recipe from Food.com.

Provided by That is Dr House to

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

6 artichoke hearts
1 tablespoon extra virgin olive oil
1 garlic clove, pressed
1 tablespoon fresh parsley, finely chopped
1/2 cup vegetable stock
1 teaspoon cumin seed
2 eggs, poached
1 tablespoon vinegar
salt and pepper

Steps:

  • Slice hearts thin and place in bowl with one quart of water and 3 tbsp lemon juice.
  • Grind the cumin seeds and toast for 4 minutes. Set aside.
  • Poach the eggs in the vinegar. Keep warm after removing from water.
  • Heat the garlic and parsley in oil or a bit of broth. Add the artichokes, vegetable stock, cumin, salt and pepper. Cook until tender, about 5 minutes.
  • Place on serving plate with eggs. Drizzle with flavored oil.

Nutrition Facts : Calories 321.4, Fat 12.6, SaturatedFat 2.6, Cholesterol 211.5, Sodium 1265, Carbohydrate 41.7, Fiber 19.6, Sugar 4, Protein 19.2

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