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Categories:
white vinegar black peppercorns artichokes liquid removed tofu lemon juice extra virgin extra virgin olive oil salt
Viewed: 32 - Published at: 2 years agoIngredients
- 3 Tbsp. distilled white vinegar
- 1 tsp black peppercorns
- 4 x artichokes
- 1/2 c. liquid removed tofu
- 2 Tbsp. lemon juice
- 2 tsp extra-virgin extra virgin olive oil
- 1/2 tsp dry mustard salt and pepper to taste
Method
- 1.
- Fill a 6-8 qt pan halfway with water.
- Add in vinegar and peppercorns, bring to a boil over high heat.
- 2.
- Meanwhile, slice about 1 inch off tops of artichokes, throw away tips.
- Trim stems even with bottom.
- Pull off any small or possibly discolored leaves, cut thorny tips from remaining leaves.
- 3.
- Add in artichokes to water and simmer, covered, till bottoms pierce easily with a fork; 30-35 mins., drain.
- 4.
- While artichokes cook, make lemonaise.
- In a blender, whirl remainings till smooth.
- Season to taste with salt and pepper.
- 5.
- Serve artichokes with lemonaise for dipping.
