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Recipe: Artichokes With Roasted Garlic Mayonnaise
Similar Categories: Artichokes, Roasted, Garlic, Mayonnaise
1/4 c Lemon juice
2 lg Artichokes
1 ts Olive oil
2 Cloves garlic;; (unpeeled)
1/4 c Light mayonnaise
1 pn Pepper
For a succulent introduction to a leisurely meal, pluck each tender leaf
with your fingertips, dip it into the mayonnaise, then draw it through your
teeth. Brushing cut surfaces with lemon juice as you work, trim stems from
artichokes to make flat base. Cut 1 inch off top. With scissors, trim
leaves to remove spines.
Place artichokes in saucepan of boiling salted water; weigh down with plate
to keep submerged. Cover and simmer for about 40 minutes or until leaf from
centre pulls out easily. Let drain upside down until cool. Grasp central
purplish leaves; twist out and discard core. Scoop out fuzzy choke;
discard. (Artichokes can be prepared to this point covered and refrigerated
for up to 1 day; bring to room temperature before serving).
In small saucepan, heat oil over low heat; cook garlic, covered and shaking
pan often, for 20 minutes or until very soft; let cool. Squeeze out pulp
and press pulp through fine sieve into bowl. Stir in mayonnaise and pepper.
Place small glass dish or eggcup into hollow of each artichoke; spoon in
mayonnaise mixture.
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