| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
Appetizers, Sauces, Vegetables, Microwave |
8 |
Servings |
INGREDIENTS
| 4 |
lg |
Globe artichokes |
| 1 |
c |
Water |
| 2 |
tb |
Vinegar |
| 1 |
tb |
Whole pickling spices |
| 1 |
c |
Prepared brown mustard |
| 5/8 |
oz |
Pk Italian salad dressng mix |
| 2 |
tb |
Vinegar or dry white wine |
|
dr |
(few) Tabasco sauce |
| 1 |
ts |
Worcestershire sauce |
INSTRUCTIONS
1. Wash artichokes carefully and drain. Slice off upper tip of each
artichoke with a sharp knife. With kitchen shears, trim off the thorny ends
of the leaves. The stems should be cut off even with the base of the
artichoke. 2. Combine water, vinegar and pickling spices in a deep,
3-quart, heat-resistant, non-metallic casserole. 3. Heat, uncovered, in
Microwave Oven 5 minutes or until mixture comes to a boil. 4. Place
artichokes upright in casserole. 5. Heat, covered, in Microwave Oven 12 to
15 minutes. 6. Cook until bases are tender when pierced with a fork and
lower leaves pull away easily. Set aside. 7. In a small bowl combine
remaining ingredients. 8. If desired, heat mustard sauce, uncovered, in
Microwave Oven 1 1/2 minutes or until heated through. 9. Dip leaves into
mustard sauce. Tip: If desired, the leaves may be removed and arranged on a
platter before serving. The fuzzy choke should be removed and the heart of
the artichoke cut for serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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