 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 5 |
|
Artichokes add an elegant touch to any meal. This recipe has a special twist with the addition of a tangy lemon dressing. Ingredients:
5 medium artichokes |
4 teaspoons lemon juice |
2 medium lemons, sliced |
2 garlic cloves, minced |
lemon-pepper dip: |
1 cup canola oil |
1/4 cup lemon juice |
1/4 cup red wine vinegar |
2 tablespoons spicy brown mustard |
3 garlic cloves, minced |
1 teaspoon salt |
3/4 teaspoon pepper |
1/2 cup diced green pepper |
2 tablespoons sliced green onion |
Directions:
1. Cut off stem at base of artichoke. Cut 1 in. from the top. With scissors, snip the tip end of each leaf. Remove outer leaves. Rub cut ends of leaves with lemon juice.
2. Place artichokes in a Dutch oven; add lemon slices and garlic. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until artichoke leaves near the center pull out easily. Drain; arrange on a serving platter. Refrigerate for 1 hour.
3. For dip, in a bowl, whisk the oil, lemon juice, vinegar, mustard, garlic, salt and pepper. Stir in green pepper and onion. Serve with artichokes. Yield: 5 servings (1-3/4 cups dip).
|
|