Artichokes with Mayonnaise Dipping Sauce
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Cooking time: 45 minutes for menu Cooking schedule: see below for menu instructions |
Lovely fresh artichokes, steamed and served whole, make a leisurely first course. The Shrimp in Green sauce is based on a Spanish recipe. As long as I had the green garlic, Orzo seemed a good choice, made creamy with a bit of Mascarpone. And asparagus finishes our spring dinner.
Artichokes with Mayonnaise Dipping Sauce Time: 45 minutes
Globe artichokes can be stuffed, or cooked and served as a vegetable. Our simply eaten our favorite way: steamed, dipping the leaves in something slightly decadent. The artichokes take about 45 minutes to steam. This can be done anytime and served warm or cold. They are done when an inner leaf pulls out easily (or after 45 minutes)
2 globe artichokes
lemon juice
Mayonnaise Dipping Sauce
Cut off bottoms of artichokes and remove any tough lower leaves. Dip in water to which 1 tbs of lemon juice has been added (to prevent discoloration). For a nicer presentation cut off the tips of the bottom half of the leaves - using a scissors. Cut the top 1/4th of the artichoke off and discard. Don't worry about the choke (fuzzy hairs inside) Put in a steamer and steam 40 - 45 minutes. Serve artichokes with small bowl of dipping sauce, pulling the leaves off and dipping. (You scrape the flesh off each leaf with your teeth.) Have a small, sharp knife handy so that when you get all of the leaves off and are at the fuzzy choke you can cut it off and enjoy the bottom. Put an extra bowl on the table for the 'used' leaves.
Mayonnaise Dipping Sauce
2 tbs mayonnaise
1 tbs white Balsamic vinegar
1 tbs olive oil, the good stuff
1 tsp Dijon-style mustard
1/4 tsp garlic powder
Whisk everything together well. It should keep the consistency of the mayonnaise, maybe a bit less stiff. Divide into 2 small bowels to serve.
Shrimp in Green Sauce Time: 20 minutes
A typical 'green sauce' would be parsley, green onions and garlic. If you can't get green garlic, use the substitutes. This is reminiscent of the Italian Scampi, but without the butter....
shrimp (prawns) 12oz cleaned (350gr)
2 tbs olive oil
1 tbs fresh lemon juice
4 tbs chopped fresh parsley
3 green garlic, including green tops
or
3 green onions and
2 cloves garlic
Trim green garlic, slicing off the root and removing 1 layer. Thinly slice as much as you can, including the green tops. OR trim the green onion the same way and slice; mince the garlic. Chop the parsley.
Mix olive oil, lemon, chopped parsley and green garlic (or onion and garlic) in a medium bowl. Add shrimp and combine. Put into a small baking dish and bake, 400F (200C) 15 minutes, until shrimp are just cooked through.
Orzo with Green Garlic and Mascarpone Time: 25 minutes
Cooking this small pasta in just enough liquid gives it a creamy texture, almost like risotto. Stir in the Mascarpone at the end for a luscious finish.
1/2 cup orzo
3/4 cup chicken stock
1/3 cup white wine
2 green garlic, including green tops
Or
2 green onions
2 tsp olive oil
1/4 cup (2oz, 60gr) Mascarpone
Trim green garlic, slicing off the root and removing 1 layer. Thinly slice as much as you can, including the green tops. OR trim the green onion the same way and slice. Briefly sauté green garlic (or onion) in oil in a small saucepan. Add orzo, wine, and stock, cover and cook until all liquid is absorbed, 12 - 15 minutes. Stir in Mascarpone.
To Serve: Mound the orzo on a small platter. Make a well in the center and spoon the shrimp into it. Pour any remaining green sauce over the shrimp and serve.
Asparagus with Olive Oil and Green Garlic Time: 20 minutes
green
30 minutes white
Normally, I just do this with fresh, snipped chives, but, as long as I had the green garlic, why not? Use chives if you don't have it. Be careful not to cook the asparagus too long, it should be just tender when pierced with a knife.
8 oz (250gr) asparagus
1 - 2 tbs butter
2 green garlic, including green tops
OR
1 tbs freshly snipped chives
Snap off ends of asparagus. If your asparagus is very thick or it’s white use vegetable peeler and peel the bottom half of stalk. Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil. Lower heat and cook just until done, 8 - 12 minutes, longer for white, adding a bit of water as needed. When done drain and put into a serving dish. Return the skillet to heat and melt the butter.
Trim green garlic, slicing off the root and removing 1 layer. Thinly slice as much as you can, including the green tops. OR snip the chives. Add to melted butter. Sauté 30 seconds and add asparagus. Sauté until heated through, put back onto serving dish and serve - adding salt and pepper if desired.
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Cooking schedule: 45 minutes for menu |
Start to sauté green garlic for orzo
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Cooking for Two? Or more?
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