Name: Steamed Artichokes
Ingredients: 6 lg Artichokes; Juice of 4 lemons; Salt; 1 ts Black peppercorns; 1 lg Thyme sprig; 2 Garlic cloves; 2 tb Olive oil; === LEMON MAYONNAISE ===; 1 lg Whole egg; room temperature; Salt; to taste; 1/4 c Vegetable oil; 1/2 c Extra-virgin olive oil; Juice of 1/2 a lemon; more to taste; Lemon zest for garnish

No Excuse Sunday: Cots will be placed in the foyer for those who say, “Sunday is my only day to sleep in.” We have steel helmets for those who say, “The roof would cave in if I ever came to church.” Blankets will be furnished for those who think the church is too cold, and fans for those who say it is too hot. We have hearing aids for those who say, “The preacher speaks too softly,” and cotton balls for those who say, “He preaches too loudly.” Score cards will be available for those who wish to list the hypocrites present. Some relatives will be in attendance for those who like to go visiting on Sundays. There will be TV dinners for those who can’t go to church and cook dinner also. One section will be devoted to trees and grass for those who like to worship God in nature. Finally, the sanctuary will be decorated with Christmas poinsettias and Easter lilies for those who have never seen the church without them.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables			6	servings

INGREDIENTS

6	lg	Artichokes
		Juice of 4 lemons
		Salt
1	ts	Black peppercorns
1	lg	Thyme sprig
2		Garlic cloves
2	tb	Olive oil
		=== LEMON MAYONNAISE ===
1	lg	Whole egg; room temperature
		Salt; to taste
1/4	c	Vegetable oil
1/2	c	Extra-virgin olive oil
		Juice of 1/2 a lemon; more to taste
		Lemon zest for garnish

INSTRUCTIONS

Trim artichokes; snap off tough outer leaves. Cut off top third of
artichoke. Snip remaining leaf tips with scissors. Trim stem so artichoke
will stand upright. Trim base. Spread the leaves open to gain easier access
to the choke; scoop choke with melon baller. Squeeze lemon juice onto
heart; squeeze more lemon juice into bowl of ice water, and add lemon
halves and artichoke while preparing the rest. Fill pot large enough to
accommodate all artichokes with 2 inches of water. Add all ingredients
except artichokes; bring to a simmer. Add artichokes, stem-end up; cover
pot. Steam 25 to 30 minutes or until tender. Leaves should pull off easily;
heart should feel tender when pierced. Drain well; cool to room
temperature, or serve chilled, with lemon mayonnaise. LEMON MAYONNAISE:
Combine egg and a pinch of salt in food processor; blend until foamy and
pale. Add oils, a few drops at a time, then the rest in a slow steady
stream. Add lemon juice; blend briefly. Add salt and lemon juice to taste.
Refrigerate until needed. Garnish with strips of zest. (Makes 1 cup) Serves
6.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 354 Calories (kcal); 33g Total Fat; (78% calories from fat);
5g Protein; 15g Carbohydrate; 31mg Cholesterol; 130mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6
1/2    Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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