Artichokes with Dijon-Herb Mayonnaise

  • Active Time 10m
  • Total Time 45m

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.

ingredients

  • For the Mayonnaise:
  • 2 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 ounces olive oil or salad oil
  • For the Artichokes or Asparagus:
  • 4 medium to large globe artichokes or 1 pound asparagus
  • Fresh lemon juice

directions

FOR THE MAYONNAISE:

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

FOR THE ARTICHOKES:

Trim the stems and remove the loose outer leaves. Cut 1 inch from the tops and snip off sharp leaf tips. Brush the cut edges with lemon juice. Place the artichokes in a steamer basket over water in a large saucepan. Bring the water to a boil, then reduce the heat so that the water is simmering. Cover and steam for 20-25 minutes, or till a leaf pulls out easily. (Or, for asparagus, wash; scrape off scales. Break off the woody bases where the 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.

RecID 456

nutrition information per serving

569 calories; 56g total fat; 0mg cholesterol; 536mg sodium; 15g carbohydrates; 7g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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