Totally Lemons Cookbook by Siegel Helene & Gillingham Karen

Author:Siegel, Helene & Gillingham, Karen
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2015-05-20T04:00:00+00:00

COLD ARTICHOKES WITH DOUBLE-LEMON MAYONNAISE

Need we say more? Artichokes and mayo were made for each other.

1 lemon, halved

3 garlic cloves, crushed and peeled

2½ teaspoons salt

1 teaspoon peppercorns

1 bay leaf

2 to 3 large artichokes

2 egg yolks

2 tablespoons lemon juice

1 teaspoon dry mustard

1¼ cups olive oil

1 to 2 teaspoons grated lemon zest

capers (optional)

Fill large pot three-quarters full of water. Add lemon, garlic, 2 teaspoons salt, peppercorns, and bay leaf. Bring to a boil.

Meanwhile, trim artichoke stems. Remove and discard bottom leaves. Cut about 1 inch off tops and snip prickly ends of outer leaves with scissors. Plunge artichokes into boiling water, cover, and boil gently 30 to 40 minutes, until outer leaves are easily pulled off. Drain upside down and chill.

In food processor or blender, process egg yolks, lemon juice, mustard, and ½ teaspoon salt. With machine running, slowly add oil in a steady stream. Add lemon zest and pulse to blend. Transfer to small bowl and sprinkle with capers, if desired. Serve with chilled artichokes for dipping.

SERVES 4 TO 6

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