INGREDIENTS

INSTRUCTIONS

SPICY MUSTARD SAUCE
GARNISH
Wash each artichoke and slice off both ends so that it can sit flatly
on a surface.  Immediately rub the cut ends with the lemon half to
prevent discoloration.  Cut away any ragged leaves, and snip off the
sharp edges of the leaves with a kitchen scissor.  Steam the
artichokes in a vegetable steamer, or on a rack in a pot with 1 inch
of water and cook for 40 to 45 minutes, over medium heat, or until a
leaf can be removed easily. (Be careful not to let the water boil
away.) Remove from the pan with tongs, drain thoroughly, and chill in
a covered container in the refrigerator.
Whisk the sauce ingredients together and chill until ready to use.
Serve each chilled artichoke with a small container of sauce,
garnished with lemon wedges.  Note:  Artichokes can be successfully
cooked in a microwave oven.  Place the trimmed artichokes in a
microwave-safe dish and cover with plastic wrap or a domed lid.  Cook
for 12 to 15 minutes, or until tender.  Serves 6  Typed in MMFormat
by cjhartlin@msn.com Source: Cookbook Digest Jan/Feb 99
Posted to MM-Recipes Digest V4 #9 by chartlin@hotmail.com on Mar 11,
1999

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