View Full Version : What to do with 4 gorgeous artichokes?
11-27-2001, 02:10 PM
I have 4 gorgeous artichokes which I had to "bump" from my Thanksgiving menu when someone offered to bring stuffed artichokes. What can I do with them that is not prohibitively caloric? I know, I know, there is nothing better than Artichokes with Hollandaise - if someone has a GOOD low-fat Hollandaise reicpe I will try that.
11-27-2001, 02:14 PM
I serve artichokes with either mayonaise (any level of fat you desire, althought I think FF mayo bites.) mixed with lemon juice, or with my all-purpose garlic yogurt. For the APGY, chop a few cloves of garlic, add a plunk of yogurt (now fat free yogurt is another story....I find it quite palatable) and whisk or whir with a hand plender to break down the yogurt. Add, as desired, fresh herbs, lemon juice, salt, pepper. Note that the garlic becomes progressively more potent as it sits.
Neither will pass as hollandaise, but both are pretty good and not fake tasting.
11-27-2001, 02:16 PM
that would be "hand blender". All you gadget junkies take the hand plender off your Christmas lists. Oy vey.
11-27-2001, 04:52 PM
I'd say just boil them! I love cold artichokes, with a bit of lemon juice and olive oil. Yummy!!
11-28-2001, 10:15 AM
On occasion, I will mix melted butter, lemon juice, and tabasco to dip in (not necessarily lo-cal, but less of the butter clings to the leaves compared to mayo).
Actually, I have been eating artichokes plain for many years now, even though I grew up eating them with mayonnaise. However when I cook them I put thin slices of garlic (at least 1 large clove per artichoke) inside the leaves through several layers. I sprinkle salt over the top of the artichokes, then squeeze lemon juice over them. After I have squeezed out the lemon (usually 1/2 lemon for 3-4 artichokes), I cut it up into 3 or 4 pieces and add it to the water, along with 1-2 bay leaves, and some tabasco sauce. Bring to a boil, reduce to a simmer, and cook until tender. This seems to give a subtle flavor to the leaves, and they are quite fine by themselves--and the slices of garlic that you discover along the way are sweet and mellow as well. Let's face it, when you dip in mayo, what you taste is mostly mayo, not artichoke.
11-28-2001, 10:18 AM
Steam them & dip them in balsamic vinaigrette or lemon butter or garlic butter. I do a whole artichoke for dinner sometimes. yummy.
11-29-2001, 08:22 PM
As for Hollandaise, there is a CL recipe in a few previous threads (search for Hollandaise) that I have never tried.
I made this one from Eating Well for asparagus on Easter and it was great. Mom is a tough critic and said it didn't taste like Hollandaise but it was a great sauce. I loved it.
Hollandaise Sauce (from Eating Well)
1 tablespoon butter
3/4 cup buttermilk
1 tablespoon cornstarch
1/2 teaspoon salt
1 pinch cayenne pepper
1 large egg
1 tablespoon fresh lemon juice
Estimated Cooking Time: 20 min.
1.In a small saucepan, melt butter over low heat. Cook, swirling the pan, until butter turns golden, 30 to 60 seconds. Pour into a small bowl and set aside.
How to Make Brown Butter
2.In a heavy saucepan, whisk one-third of the buttermilk, cornstarch, salt and cayenne until smooth. Lightly beat egg; whisk into cornstarch mixture along with remaining buttermilk.
3.Set saucepan over medium-low heat and cook, whisking constantly, until mixture comes to a simmer. Cook, whisking, for 15 seconds. Remove from heat and whisk in lemon juice and reserved butter. Serve hot or warm. (The sauce will keep, covered, in the refrigerator for up to 2 days. Reheat in a microwave on high for 1 to 1½ minutes, stirring once.)
11-30-2001, 08:08 AM
Just thought to post a quick "Thank You!" to catharine for sharing the Eating Well 'hollandaise' recipe.
I love hollandaise sauce, but don't let myself make it, both because of the amount of fat in traditional recipes, and because of the huge number of egg yolks called for. This seems much less extravagant. Thanks!!
12-01-2001, 08:45 AM
I made the hollandaise from Eating Well last night, and I thought it was delicious. I think Dad would have enjoyed it more if I'd just called it uh, lemon sauce, or something.
It doesn't taste much like hollandaise, but it has a nice buttery lemony flavor that went well with our asparagus AND our boiled new potatos. :o Definitely a keeper!
12-01-2001, 08:58 AM
Glad you liked it. You confirmed my mom's statement that it didn't taste like a regular hollandaise. I wouldn't know. My mom get's frustrated with me for lightening everything (especially holiday dinners) since it isn't quite the same.
It works better when I don't try to imitate, and do something like what you suggested - calling it a "lemon sauce." Then there is no comparing :)
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