Artichokes With Herb Mayonnaise Dip Recipe
Summary
Ingredients
1/2 cup reduced-calorie mayonnaise
1/4 cup chopped fresh parsley
3 tablespoons water
1 tablespoon lemon juice
1 teaspoon minced shallot
1/2 teaspoon dried whole basil
1/2 teaspoon Dijon mustard
4 whole artichokes Lemon wedge
Directions
Combine first 7 ingredients, stirring gently; chill.
Wash artichokes by plunging up and down in cold water.
Cut off the stem end, and trim about1/2 inch from top of each artichoke.
Remove any loose bottom leaves.
With scissors, trim away about a fourth of each outer leaf.
Rub top and edges of leaves with a lemon wedge to prevent discoloration.
Place artichokes in a large Dutch oven with about 1 inch of water.
Cover and bring to a boil; reduce heat and simmer 30 minutes or until leaves pull out easily.
Spread leaves apart; scrape out the fuzzy thistle center (choke) with a spoon.
Arrange artichokes on serving plates, and serve with dip.
Wash artichokes by plunging up and down in cold water.
Cut off the stem end, and trim about1/2 inch from top of each artichoke.
Remove any loose bottom leaves.
With scissors, trim away about a fourth of each outer leaf.
Rub top and edges of leaves with a lemon wedge to prevent discoloration.
Place artichokes in a large Dutch oven with about 1 inch of water.
Cover and bring to a boil; reduce heat and simmer 30 minutes or until leaves pull out easily.
Spread leaves apart; scrape out the fuzzy thistle center (choke) with a spoon.
Arrange artichokes on serving plates, and serve with dip.
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