| 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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