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It’s peak season for artichokes! This unique vegetable is actually the unflowered bud from a large thistle-like plant. Listen in as chef Alana Sugar explains the whys and hows on artichokes.
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Artichokes are one of my faverite foods, I use a dip made with olive oil & greated parmesan cheeze & add a little salt & pepper.
mocajun (A Cajun in Missouri)
May 15th, 2008 at 11:45 pm
I was glad to see and hear the information about what Artichokes should look like before buying and how to serve them. I have eaten them all of my life and try to share them with others to broaden their tastes for not only “green” foods but the unusual or wierd as well. You can impress others with this one. BUT why does Whole Foods display artichokes that are clearly dried out or contrary to their own buying guide?
May 16th, 2008 at 8:44 am
I have two delicious no cholesterol dipping sauce recipes for artichokes. All ingredients are from Whole Foods. As follows:
Lemon Creamy Dipping Sauce
4 tablespoons of Follow Your Heart Vegenaise
1/2 large lemon
salt to taste (optional)
Squeeze the lemon juice through a sieve to remove seeds and pulp. Mix the Vegenaise and the lemon juice until smooth. Add salt and stir well. Refrigerate for one hour. Remove the the center part of the artichoke and put one tablespoon of the dipping sauce in the hole. Serve Cold. Sauce is enough for four artichokes.
Horseradish Dipping Sauce
4 tablespoons Follow You Heart Vegenaise
1 tablespoon Mezzetta Horseradish Cream Style
Paprika
Mix the Vegenaise and the horseradish. You can use less horseradish for a less spicy sauce. Refrigerate for one hour. Remove the center of the top of the artichoke. In the hole put one tablespoon of the suace and sprinkle with paprika. Serve artichoke cold. Serves four.
Recipes by Maria La Cagnina
Telephone Number: 818 707-4533
May 16th, 2008 at 9:09 am
Our favorite dipping sauce for artichokes is mayonnaise, and low fat is fine, with a small amount of soy sauce stirred in. Yum!
May 19th, 2008 at 7:02 am