Chilean Artichokes With Green Vinaigrette Recipes

STEAMED GLOBE ARTICHOKES WITH PECORINO VINAIGRETTE AND FRIED GARLIC CHIPS

Steps:

• Fill a medium bowl with water. Juice 1 lemon into water, and add rind. Trim artichoke stems to 1/2 inch, and remove tough outer leaves. Trim pointy tips of artichoke leaves using kitchen shears. Spread leaves apart to remove inner chokes by scraping with a small spoon. Transfer artichokes to lemon water as you work to prevent discoloration.
• Fill a large pot with 2 inches water. Juice 1 lemon into water; bring to a simmer. Fit pot with a steamer-basket insert. Place artichokes upright in steamer. Simmer, covered, until artichokes are very tender when pierced with a paring knife, about 30 minutes.
• Combine olive oil and garlic in a small saucepan over medium heat. Cook until garlic is pale gold. Strain garlic; reserve oil. Transfer garlic chips to a paper-towel-lined plate to drain.
• Add butter to saucepan, and melt over medium-low heat. Whisk in reserved oil, the cheese, and lemon zest and juice. Pour a pool of vinaigrette into center of each artichoke, and drizzle remainder over tops. Sprinkle with garlic chips, and season with pepper.

STEAMED ARTICHOKES WITH VINAIGRETTE DIPPING SAUCE

Steps:

• Lay an artichoke on its side on a cutting board. Using a large, sharp knife, cut away the entire top quarter in one slice. Rub the top with the cut lemon. Cut off the stem at the bottom, so the artichoke will stand upright, and rub the bottom with lemon. Pull off the tough bottom leaves (bracts). Then, using scissors, cut away the thorny end of each remaining bract. Rub the edges with lemon.
• Bring two inches of water to a boil in a steamer or pasta pot, and place the artichokes in the steaming basket. If they are too big to fit, place them directly in the water. Reduce the heat, cover and simmer 45 minutes or until a leaf easily pulls away. Remove from the heat. Serve hot or at room temperature with a sauce for dipping the leaves. Use your teeth to scrape the flesh from the bottom of the leaf. Have a bowl or plate on the side for the discarded leaves. When you reach the papery leaves that cover the heart in the middle, cut them away along with the choke and discard. Divvy up the heart and enjoy.
• Whisk together the vinegar, salt, Dijon mustard and garlic. Whisk in the mayonnaise, yogurt and olive oil, and blend well. Taste, adjust salt, and add pepper. Use as a dip for artichokes or other vegetables.

ARTICHOKE GREEN CHILE DIP

Steps:

• Preheat oven to 350 degrees.
• Give the drained artichoke hearts a rough chop so that there aren't any real big chunks.
• Mix artichoke hearts, green chiles, cheeses and mayonnaise.
• Spread evenly in a pie plate or an 8 inch square pan.
• Bake for 20 minutes, or until melted and bubbly.
• Serve warm with tortilla chips, slices of french bread (toasted or not), or cut veggies.

CHILEAN ARTICHOKES WITH GREEN VINAIGRETTE

Steps:

• To cook baby artichokes, bring a large non-reactive pot (such as stainless steel or enameled cast iron - not, for example aluminum, copper or bare cast iron) of water to a boil. Use a stainless steel knife to cut off the top quarter of each artichoke and trim stems to about 1 " long. Bend back outer green leaves and snap them off at the base until you reach leaves that are yellow. Trim remaining green from base.
• Boil artichokes for 10 to 20 minutes, until a leaf can be easily pulled off. Drain upside down. Meanwhile, spread lettuce or greens on a serving plater and arranged 1/2 chopped eggs and tomato wedges on top, leaving room in the center for the artichokes.
• Combine all of the vinaigrette ingredients in a blender or food processor, and puree them until smooth.
• When the artichokes are cool enough to handle, halve or quarter them. Arrange the artichokes in the center of the platter and pour the vinaigrette over top. Top with remaining chopped egg.