Name: Artichokes W/sauce Dijon
Ingredients: 1 Egg; 1 tb Dijon mustard; 1 tb White wine vinegar; 1/2 ts Prepared horseradish; 1/4 ts Sugar; 1/8 ts Pepper; 3/4 c Olive oil; 1 1/2 tb Parsley; chopped; 4 cn (7.5-oz) artichoke bottoms; drained; 2 tb Parmesan cheese

Is there a voice in weeping? Does weeping speak? In what language doth it utter its meaning? Why, in that universal tongue which is known and understood in all the earth, and even in heaven above. When a man weeps, whether he be a Jew or Gentile, Barbarian, Scythian, bond or free, it has the same meaning in it. Weeping is the eloquence of sorrow. It is an unstammering orator, needing no interpreter, but understood of all. Is it not sweet to believe that our tears are understood even when words fail? Let us learn to think of tears as liquid prayers, and of weeping as a constant dropping of importunate intercession which will wear its way right surely into the very heart of mercy, despite the stony difficulties which obstruct the way. My God, I will 'weep' when I cannot plead, for thou hearest the voice of my weeping.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Vegetable	6	Servings

INGREDIENTS

1		Egg
1	tb	Dijon mustard
1	tb	White wine vinegar
1/2	ts	Prepared horseradish
1/4	ts	Sugar
1/8	ts	Pepper
3/4	c	Olive oil
1 1/2	tb	Parsley; chopped
4	cn	(7.5-oz) artichoke bottoms; drained
2	tb	Parmesan cheese

INSTRUCTIONS

Place egg, mustard, vinegar, horseradish, sugar,pepper and garlic, in
blender or food processor. Process until smooth. With motor running, slowly
add oil in steady stream, as if making mayonnaise. Process until smooth and
frothy. Transfer to bowl, stir in parsley and adjust seasoning to taste.
Place artichoke bottoms in shallow baking dish with hollow side up. Spoon
some sauce into each one. Sprinkle with cheese. Broil 4 inches from heat
for 5-6 minutes until sauce is golden and bubbly. Serve immediately.
MUSTARD SAUCE SPRUCES UP
CANNED ARTICHOKE BOTTOMS.
From the <Micro Cookbook Collection of Contemporary Recipes>.  Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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