Search for anything:

Artichokes With Roasted Garlic Mayonnaise

appetizers, vegetables

1/4 cup lemon juice
2 large artichokes
1 teaspoon olive oil
2 cloves garlic; (unpeeled)
1/4 cup light mayonnaise
pinch 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. Converted by MM_Buster v2.0l.

Contributor: Canadian Living Magazine - February, 1998

Yield: 2 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU