Best 8 Boiled Whole Artichokes With Mayonnaise Recipes
Boiled whole artichokes with mayonnaise is a classic dish that is both delicious and easy to make. Artichokes are a versatile vegetable that can be enjoyed in many different ways, but boiling them whole and serving them with mayonnaise is a simple and satisfying way to enjoy their unique flavor. This dish is perfect for a light lunch or dinner, and it can also be served as an appetizer or side dish. If you're looking for a new way to enjoy artichokes, boiled whole artichokes with mayonnaise is a great option.
Check out the recipes below so you can choose the best recipe for yourself!
BOILED WHOLE ARTICHOKES WITH MAYONNAISE
This method for preparing artichokes is so simple and so effective because it does one important thing: It accepts the bitter, thorny truth of the artichoke and doesn't try to fight against it. Instead of wrestling with the thing in order to prepare it for cooking, by trying to trim those tightly closed petals that stab your fingertips and leave them coated in a wretchedly bitter film, just leave the artichoke alone. Slice off the domed top, then drop the artichoke, stems and all, right into the boiling salted water and cook until tender. Once done and cool enough to handle, the artichoke is effortless to peel, revealing sweet flesh at the base of each leaf, and her large tender heart is yours for the taking.
Provided by Gabrielle Hamilton
Categories dinner, lunch, vegetables, appetizer, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil - large enough to submerge all four artichokes. Once the water is boiling, season it with salt to taste. Slice off the domed top quarter of the artichokes, remove the black tip of the stem and immediately place the artichokes in the boiling water. To cook the artichokes evenly and prevent them from bobbing at the surface, place a lid one size smaller than the pot you are using directly on top of the artichokes, weighing them down so they are submerged. Reduce the heat until the water is at a hard simmer, and cook the artichokes until you can easily pierce the bottom choke (where the stem meets the base) with a cake tester or the sharp tip of a thin knife with no resistance, 20 to 25 minutes.
- While artichokes cook, prepare the mayonnaise: Place the egg, egg yolks, garlic, lemon juice and two healthy pinches of salt in a food processor fitted with a steel blade. Whiz for 5 seconds, then, with the machine on, slowly add about half the neutral oil in a thin, steady stream. Turn the machine off, and add 1 tablespoon cold water. Turn the machine back on, and finish adding the neutral oil in a steady stream. If mayonnaise is thick, blend in the remaining 1 tablespoon cold water. Mayonnaise should be light, satiny and silken. Taste the mayonnaise, and add salt as needed. Set aside at room temperature.
- Transfer the cooked artichokes to a wire rack set over a rimmed baking sheet, positioning them upside down to drain. Let stand at room temperature until they are cool enough to handle, about 15 minutes. Then remove the stems in an even cut, leaving the artichokes with a flat base. Peel the fibrous outer layer (and any strings) off the stems, cut the stems into 1/4-inch coins and reserve.
- Place the artichokes, stem side down, on a clean work surface. Gently open up the artichokes to reveal the inner leaves, using your fingers a little like the way you might open your own eye to receive drops, or even resembling the gesture you use to enlarge an image on your iPhone screen. Then pinch the whole purple and spiky choke at the center in one handful, and pluck it out, revealing the fuzzy hair that sits firmly attached in the cup of the heart. Remove this fuzz with your fingertip, or use a small spoon to scrape it away, taking care not to gouge or dig too deep into the goose-pimpled flesh.
- To assemble, place a healthy dollop of mayonnaise in the very center of each artichoke. Spoon in a few of the stem coins, then drizzle artichoke and mayonnaise with olive oil. Serve with additional mayonnaise and lemon wedges. (Any leftover mayonnaise will keep, refrigerated, up to 1 week.)
ARTICHOKES WITH BASIL MAYONNAISE
Categories Appetizer Vegetarian Mayonnaise Basil Artichoke Spring Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Mix first 4 ingredients in medium bowl. Season with salt and pepper.
- Cook artichokes, covered, in large pot of boiling salted water until tender when pierced with knife, about 45 minutes. Drain well. (Basil mayonnaise and artichokes can be prepared 1 day ahead. Cover separately and refrigerate.)
- Serve artichokes warm, at room temperature or chilled with basil mayonnaise.
BOILED ARTICHOKE WITH A GARLIC BUTTER DIPPING SAUCE
Make and share this Boiled Artichoke With a Garlic Butter Dipping Sauce recipe from Food.com.
Provided by RatatoullieRosey
Categories Artichoke
Time 37m
Yield 4 Artichokes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Fill a large pot with water and bring to a boil.
- Quarter one of the lemons and add to the pot of boiling water.
- Cut the stems off the artichoke and cut the top inch off from the leaves (optional). You can also use scissors to cut the pointed tips off the leaves if you desire.
- Boil the artichokes for 35 minutes or until you can easily pull away one of the lower leaves.
- Fill individual ramekins with 1 tbsp of butter each and microwave until butter is melted (approximately 30 seconds).
- Stir the garlic paste into the ramekins of butter.
- Squeeze the juice from the remaining lemon into the ramekins.
- To eat: pull the leaves off the artichoke, dip in sauce, and scrape the meat off the leaf with your teeth. Once you are out of leaves use a spoon to scrape out the "hair" of the artichoke and then eat the heart of the artichoke (the best part!) by dipping in the butter sauce.
- Enjoy!
Nutrition Facts : Calories 71.7, Fat 0.3, SaturatedFat 0.1, Sodium 121.3, Carbohydrate 16.9, Fiber 7.8, Sugar 2, Protein 4.6
STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE
This is a dish that takes you straight to a French bistro. I love it because we cook the artichokes whole and eat the whole thing! While the recipe calls for a steaming method, you can easily submerge them in a large pot of boiling, lightly salted water and cook until tender. When I was living in Paris, a glass of cheap, dry white wine with a few ice cubes and this artichoke with the spicy dipping sauce made for a classic bistro appetizer moment. Pull off the leaves, dunk in the sauce and enjoy. Scoop the fuzzy "hay" off the top of the artichoke to find the heart in the center-the best part! Don't like spicy? Simply make the sauce without the hot sauce or pepper flakes.
Provided by Alex Guarnaschelli
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 10
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.
ARTICHOKES BOILED OR STEAMED
Artichokes are the flower buds of a domesticated thistle plant. There are large green globe artichokes, small violet ones, and purple ones. Some are smooth, without a single thorn, and some have leaves tipped with sharp, treacherous spikes. Each variety has its own unique flavor. Artichokes are best when young and freshly harvested. A more mature artichoke will have a larger choke (the hairy interior) and tougher flesh. Look for brightly colored, tightly closed artichokes with stems that look freshly cut, not shriveled. Artichokes can be cooked whole or pared down to their pale-colored hearts. To pare large artichokes, pull off all of the small leaves (petals, really) along the stem. Then with a heavy sharp knife, cut away the top of the artichoke to about 1 inch above the base. With a small sharp knife, pare away all the dark green from the stem, base, and outer leaves. Scoop out the choke with a small spoon. If you're not cooking the artichoke heart right away, rub it with a cut lemon or submerge it in water acidulated with lemon juice or vinegar to prevent the cut surfaces from oxidizing and turning dark brown. Small young artichokes are prepared similarly; break off the outer leaves until you reach the light green interior leaves with darker green tips. Cut the tops of the leaves off at the point where the two colors meet. Pare away the dark green parts of the stem and base. Don't be timid about trimming away all of the dark green leaves and parts of the artichoke, as they are fibrous and will not soften, no matter how long they are cooked. Once again, if the artichokes are to be cooked fairly soon they don't need to be treated, but otherwise rub them with a cut lemon or put them in a bowl of acidulated water.
Number Of Ingredients 0
Steps:
- Trim off the cut end of the stem of each artichoke and cut off any thorns from the leaves. You can do this easily with a pair of scissors. Plunge the artichokes into abundant rapidly boiling salted water and cook until tender, about 30 minutes for large artichokes. Test for doneness by probing the bottom of the artichoke around the stem with a small sharp knife or skewer. To steam, prepare the artichoke the same way and steam, tightly covered, over rapidly boiling water. Serve with a ramekin of melted butter or homemade mayonnaise-plain or flavored with lemon, garlic, and herbs (see page 47).
BASIC BOILED ARTICHOKES
Steps:
- Select a kettle or pot large enough to hold all the artichokes you are cooking. Half fill it with water and set it over high heat to boil. Meanwhile, trim the artichokes.
- Rinse the artichokes, slice the stem off flush with the base so the artichokes will stand level. Rub the cut areas with lemon. Slice off the top inch of each artichoke and rub the cut area with lemon. Using kitchen shears snip off the top half inch of each leaf. Place the artichokes base side down in the boiling water, lower heat to simmer and weight the tops of the artichokes with a dish or pot lid that fits into the pot to keep the artichokes submerged.
- Simmer the artichokes until the base can easily be pierced with a knife point, 20 to 40 minutes. Remove the artichokes from the water and turn upside-down in a collander to drain.
LEMON SPAGHETTI WITH ROASTED ARTICHOKES
Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.
Provided by Naz Deravian
Categories dinner, lunch, pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
- While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
- Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
- Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
- Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
- Top with the roasted artichokes, a little more black pepper and torn basil, and serve.
STEAMED ARTICHOKES WITH MAYONNAISE-MUSTARD SAUCE
Flavored steaming water adds succulence to these. The dipping sauce is a little different from plain mayonnaise or melted butter (although those are very good, too). Fresh artichokes should have tightly closed heads and not be withered-looking. To make a nice presentation, cut an inch off the top of the artichokes with a sharp knife, and snip the thorny tips from the leaves with kitchen shears. Cut the stems off flush with the bottom of the artichokes, then cut off the dark, dried-out ends of the stems. Steam the green sections of the stems right along with the artichokes. Sometimes the stems taste good and sometimes they don't, but you won't know unless you cook them. Try a bite of the stems when they are tender. If they taste good but are fibrous, peel them with a sharp knife. If they are good, you have bonus bites of tasty artichoke. If they taste bitter, just add them to the compost pile. A teaspoon is the perfect tool to scrape off the fuzzy center after eating the tender parts of the leaves. Please remove the fuzzy choke with care. As my father used to say, "That's the part that choked Arty." Then you can eat the artichoke bottom. That is your reward for all the work you did to pull off, dip and nibble the leaves one at a time. I have cooked them this way for a long time and am not sure where the idea came from, but it was probably Julia Child. The sauce is from my DBF. His brother made it when they were boys at home. It's good on broccoli, too.
Provided by Heirloom Tomato
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place one to two inches of water into a large pot with a tight-fitting lid and add the olive oil, red wine vinegar, salt, and whole peppercorns to the water.
- Insert the steaming basket and place artichokes and trimmed stems inside the basket. If you don't have a steamer, it also works to place the artichokes directly into the water, bottoms down.
- With lid off, heat until water boils, then put lid on and turn heat down to low to maintain a simmer.
- Steam or simmer for 25-30 minutes or until a sharp knife can easily pierce bottoms of the artichokes near the stems. To be sure, test them all. Larger artichokes will take longer to cook. Remove hot artichokes from the pot with tongs.
- To make the sauce: Mix about one part of yellow mustard into six parts of good mayonnaise. The sauce should be light yellow and not taste like either mayonnaise or mustard, but like a new sauce all its own. Add more of either ingredient as needed to get the "new" sauce.
Nutrition Facts : Calories 90, Fat 3.6, SaturatedFat 0.5, Sodium 556.4, Carbohydrate 13.4, Fiber 6.9, Protein 4.2
Tips:
- Choose the right artichokes: Look for artichokes that are heavy for their size, with tightly closed leaves and no blemishes.
- Trim the artichokes: Cut off the stem and about 1 inch of the top of the artichoke. Then, use kitchen shears to trim the sharp tips off the leaves.
- Steam the artichokes: Steaming is the best way to cook artichokes. It helps to preserve their delicate flavor and texture.
- Cook the artichokes until they are tender: You can check this by inserting a knife into the base of an artichoke. If it goes in easily, the artichoke is done.
- Serve the artichokes with your favorite dipping sauce: Mayonnaise is a classic, but you can also try melted butter, olive oil, or a vinaigrette.
Conclusion:
Boiled whole artichokes are a delicious and healthy appetizer or side dish. They are easy to prepare and cook, and they can be enjoyed with a variety of dipping sauces. The next time you are looking for a unique and flavorful dish to serve, give boiled whole artichokes a try.
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