INGREDIENTS

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
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