4 medium California artichokes
½ cup light mayonnaise
2 teaspoons honey
½ teaspoon mustard
½ teaspoon lemon juice
Wash artichokes under cold running water. Cut off stem at base; remove small bottom leaves. If desired, trim tips of leaves and cut off top two inches. Stand artichokes upright in deep, nonreactive saucepan large enough to hold snugly. Add 1 teaspoon salt and two to three inches boiling water. Cover and boil gently 35 to 45 minutes or until base can be pierced easily with a fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Serve immediately or cool completely; cover and refrigerate to chill. Makes 4 artichokes.
Combine light mayonnaise, honey, mustard and lemon juice; mix well. Makes about 1/2 cup.
Courtesy California Artichoke Advisory Board
Here's one that the kids will have fun making!
| ¼ cup nonfat plain yogurt |
| ¼ cup lowfat Ranch salad dressing |
Combine ingredients; mix well, Makes about 1/2 cup.
PATIO ARTICHOKE SUPPER
Ingredients:
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¼ cup chopped green onions
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2 tablespoons each slivered almonds and chopped cilantro
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2 tablespoons olive oil
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6 ounces angel hair pasta, cooked
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1 ½ cups diced cooked or smoked turkey
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1 tablespoon lime juice
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½ teaspoon salt
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¼ teaspoon pepper
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4 cooked large California artichokes
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Fresh salsa
Saute onions, almonds and cilantro in olive oil until almonds are browned. Add cooked pasta, turkey, lime juice, salt and pepper. Cook and toss until thoroughly heated. Carefully remove center cone of artichoke petals and scrape out fuzz with a small spoon. (See basic preparation.) Fill artichokes with pasta mixture. Spoon fresh salsa on pasta filling and between petals of artichokes. Makes 4 servings.
Fresh salsa: Combine 2 cups diced tomatoes, ½ cup chopped green pepper, ¼ cup each chopped Anaheim chili pepper and green onions, 2 tablespoons chopped cilantro, 4 teaspoons lime juice, 1 teaspoon garlic salt, ½ teaspoon crushed dried oregano and ¼ teaspoon bottled hot pepper sauce; mix well. Makes about 3 cups.
Cooking directions for artichokes: Trim stems so artichokes stand upright. Cut ¼ to 1/3 off tops of artichokes. Stand prepared artichokes in deep saucepan or pot with 3 inches boiling water. If desired, oil, lemon juice and seasoning can be added to cooking water. Cover and boil gently 25 to 40 minutes, depending on size, or until a petal near the center pulls out easily. Preparation time: about 45 minutes.