| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 3 | tb | Distilled white vinegar |
| 1 | ts | Black peppercorns |
| 4 | Artichokes | |
| 1/2 | c | Drained tofu |
| 2 | tb | Lemon juice |
| 2 | ts | Extra-virgin olive oil |
| 1/2 | ts | Dry mustard |
| Salt and pepper to taste |
INSTRUCTIONS
1. Fill a 6-8 quart pan halfway with water. Add vinegar and peppercorns, bring to a boil over high heat. 2. Meanwhile, slice about 1 inch off tops of artichokes, discard tips. Trim stems even with bottom. Pull off any small or discolored leaves, cut thorny tips from remaining leaves. 3. Add artichokes to water and simmer, covered, until bottoms pierce easily with a fork; 30-35 mins., drain. 4. While artichokes cook, make lemonaise. In a blender, whirl remaining ings. until smooth. Season to taste with salt and pepper. 5. Serve artichokes with lemonaise for dipping. 4 servings; per serving; 124 cals. 29% from fat Posted to EAT-LF Digest by "Tina Bell" <tdbell1@jps.net> on Mar 23, 1999, converted by MM_Buster v2.0l.
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