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Artichoke Leaves and Dipping SauceFrom Carmen Bier
1 large or 2 medium artichokes
3 split cloves of garlic
1/2 lemon
1 Tbs olive oil
Cut thorns from artichoke leaves
Cut off stem and peel stem if large enough to keep
Pull artichoke to loosen then put garlic cloves around in the
leaves
Put in pan with water to come up to 1/3 of artichoke.
Add lemon juiced and lemon rind cut into 3rds
Bring to boil then lower to low heat
Cook for 45 min or until leaf tested is done
Drain and remove from pan to cool
When cool, strip leaves put in a dish. Remove choke and mash
heart along with the stem very finely Put in small
dish Dipping Sauce
1/2 cup mayo
1/4 cup sour cream
1/4 tea horseradish
juice of 1/2 lemon
1/2 tea curry powder
the mashed artichoke heart and stem
Salt to taste
Mix well
Refrigerate all until ready to serve. May be made in morning
To Serve
Put sauce in bowl or cut 1 red or yellow Bell Pepper in 1/2. Remove seeds and fill with sauce
Put sauce container in center of large plate or platter and
surround with the artichokes leaves in circle so it will be easy to pick up one
and dip it. Have soup bowl nearby for used leaves.
Fun to eat artichokes this way !
Have a recipe to share? Click here. Looking for a special recipe? Click here.
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