| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Appetizers, Vegetables | 6 | Servings | |
INGREDIENTS
| 6 | Artichokes | |
| 1/2 | Lemon | |
| 1 | c | Nonfat or lowfat yogurt |
| 3 | tb | Dijon mustard, grainy style preferred |
| 2 | tb | Low-fat mayonnaise |
| 1 | ts | Lemon juice |
| 1/2 | ts | Horseradish |
| 1/2 | ts | Worcestershire sauce |
| Salt & freshly ground pepper to taste | ||
| Lemon wedges |
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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