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Artichokes with Dijon-Herb Mayonnaise

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Source: Cooking at a Glance - Vegetables & Grains

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Active Time:  10 Minutes
Total Time:  45 Minutes
Yield:  Serves 4 as an accompaniment or first course

Make this herb mayonnaise with frozen egg substitute instead of raw eggs to cut cholesterol if you prefer. It's also an excellent dip for asparagus and makes a good sauce for cold fish or chicken.

RECIPE INGREDIENTS

For the Mayonnaise:

2 fluild ounces refrigerated or frozen egg substitute, thawed, or 1 large egg

4 teaspoons fresh lemon juice

1 tablespoon finely chopped fresh basil or 1 teaspoon dried basil, crushed

1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme, crushed

1 tablespoon Dijon mustard

1/2 teaspoon salt

8 fluild ounces olive oil or salad oil

For the Artichokes or Asparagus:

4 medium to large globe artichokes or 1 pound asparagus

Fresh lemon juice

Artichokes with Dijon-Herb Mayonnaise Recipe at Cooking.com

DIRECTIONS

FOR THE MAYONNAISE:
In a blender container or food processor bowl combine egg substitute or egg, lemon juice, basil, thyme, mustard, and salt. Cover and blend for 5 seconds. With machine running at high speed, gradually add oil through hole in lid or feed tube, blending till smooth.

FOR THE ARTICHOKES:
Trim stems and remove loose outer leaves. Cut off 1 inch from tops; snip off sharp leaf tips. Brush cut edges with lemon juice. Place in a steamer basket over water in a large saucepan. Bring to boiling; reduce heat to simmering. Cover and steam for 20-25 minutes, or till a leaf pulls out easily. (Or, for asparagus, wash; scrape off scales. Break off woody bases where spears snap easily. Place in a steamer basket over water in a covered saucepan. Steam for 5-8 minutes, or till crisp-tender.) Remove from steamer basket.

Serve artichokes hot or chilled, with mayonnaise. (For asparagus, arrange spears on 4 serving plates; spoon over some of the mayonnaise.) Store any leftover mayonnaise in an airtight container in the refrigerator for up to 1 week.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serves 4 as an accompaniment or first course

Calories:

569

Sodium:

536mg

Fiber:

Carbohydrates, Total:

15g

Protein:

% Cal. from Fat:

89%

Fat. Total:

56g

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