Garlic Butter Roasted Artichokes?!
Thanks bunches!
Love,
SingingAllDay
Answers: Ok, I've looked EVERYWHERE for a recipe on artichokes that consists of garlic and butter. They are called Garlic Butter Roasted Artichokes. Anyone know the recipe? I need to know! Please answer!
Thanks bunches!
Love,
SingingAllDay
Warm some butter with a bit of chopped garlic, add a little hot water and pour the whole thing over an artichoke fit snugly into a oven proof dish. Set this on a baking sheet, and cover the artichole with foil. Cook it in a preheated 375F oven for an hour and a half, basting it a couple of times.
Enjoy!
1/2 cup of butter, 2 buds of finely chopped garlic. That would do two artichokes.
Microwave Artichokes with Roasted Garlic Dipping Sauce
Ingredients:
1 garlic bulb; trim 1/4 inch off the top
1/2 teaspoon olive oil
2 tablespoons light mayonnaise (or substitute fat-free)
2 tablespoons fat-free sour cream
Black pepper to taste
4 medium artichokes
Preparation:
1. Preheat oven to 400°F. Place the garlic bulb on a piece of foil and drizzle olive oil over the top (the cut side) of the bulb. Wrap foil around the garlic bulb, sealing it at the top. Place in oven for 30-40 minutes or until garlic is soft and roasted. Let cool about 15 minutes.
2. Squeeze into a custard cup all of the garlic cloves from their bulbs by pressing with your hands from the bottom of the bulbs to the top (cut side). Add the mayonnaise and sour cream, and stir with fork to blend well. Add black pepper to taste. Cover and refrigerate until needed
3. Meanwhile, cut the artichokes lengthwise -- from the stem to the tip of the artichoke. Place artichoke halves in a large, microwave-safe container with 1/2 cup of water. Microwave on HIGH until tender (about 15 minutes). Carve out the inedible thistle part of the artichoke with a small spoon and discard.
4. Serve each artichoke half with a small dab of the roasted garlic dipping sauce in the center cavity.
Yields: 4 servings
Steamed Artichokes and Roasted Garlic Dipping Sauce
2-4 servings 1? hours 25 min prep
2 artichokes
1 lemon
1 head garlic (whole bulb)
2 tablespoons mayonnaise
2 tablespoons sour cream
salt and pepper
3 tablespoons olive oil
Cut off the bottom stems of the artichokes with a serrated knife and rub the artichoke bottoms with the lemon. Cut about 2 inches off the top of the artichoke, drizzle some lemon juice over the top as well.
Optional: Using kitchen scissors, snip off prickly ends of each leaf for easier enjoyment later.
Place the artichokes in a steamer and steam 40 to 50 minutes, or until the bottoms are tender when pierced and the leaves pulls out easily. When it's done, quickly plunge into a bowl of iced water to stop the cooking and drain.
While steaming the artichokes, prepare the garlic for the sauce: Cut off top of garlic bulb (enough to expose tops of most garlic cloves). Drizzle enough olive oil over the cut cloves to drench the top and sides, sprinkle a pinch of salt as well. Wrap foil around the garlic bulb and seal at the top. Roast in 400 degree oven (I use my little toaster oven) for about 30-40 minutes until soft and roasted, browned around the tops and edges is a good indicator. Let it cool for about 10 minutes.
When cool enough to handle, squeeze the garlic cloves from their bulbs by pressing with your hands from the bottom of the bulbs to the top (cut side) into a small bowl. Add the mayonnaise and sour cream, and stir with fork to blend well. Add salt if needed and black pepper to taste. Cover and refrigerate until needed.
To eat the artichoke, pull the leaves and dip the bottom tender part into the sauce, pull the tender "meat" with your teeth on the bottom part of the leaves, don't eat (discard) the rough tops. Towards the inside you can bite off more of the tender bottoms of the leaves. Towards the heart of the artichoke, you will see pins and needle-like fuzzy stuff which you can scrape off with a spoon, then you can eat the best part of all, the center or "heart" of the artichoke
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Artichokes With Garlic Butter Sauce
4 servings 1 hour 15 min prep
4 medium artichokes
1 cup dry white wine
8 garlic cloves, minced finely
1 tablespoon lemon juice, fresh
1/2 teaspoon oregano
1/2 teaspoon basil
3 tablespoons butter, chilled
Trim stems of artichokes so they stand upright in a pot with 3 inches of boiling water.
Cover and steam 30-40 minutes until tender. Drain.
In a small saucepan simmer the wine and garlic until reduced by half.
Add lemon juice and herbs and reduce heat.
Slowly add butter stirring constantly until sauce thickens.
Serve with artichokes.
I have made steamed artichokesand and served with dipping sauce made of garlic and butter with a little olive oil and lemon added.