f you like to eat your artichokes
with a creamy, mayonnaise-based sauce, this one's for you. The chipotle pepper
adds spice and some sweetness that balances the flavor of the artichoke. For a
milder sauce, use only half of a pepper. You can also microwave your artichokes
for 5-8 minutes in a microwave-safe dish with a small amount of water in the
bottom. Cover loosely with plastic wrap or a lid before cooking, and let stand 5
minutes before serving.
- 4 artichokes, carefully washed, thorny tips and
- 2 lemons, halved
- 5 garlic cloves, quartered
- 1/2 cup Best Foods Just 2 Good! mayonnaise
- 1 Embasa chipotle chili pepper in adobo sauce
Bring about 1-inch of water to a boil in an extra-large pot
with a lid and a steamer basket inside. When water is boiling, carefully arrange
artichokes, stem end up, in the steamer. Squeeze the juice of one lemon over the
artichokes. Quarter the juiced lemon rind and place the sections in any spaces
between the artichokes. Cover and cook for 30 minutes for medium artichokes,
and 45 minutes for large artichokes. They should test tender when pierced in the
stem end with a fork. Remove artichokes to large plates and spread open the leaves.
Serve hot or cold.
In the work bowl of a food processor, combine the garlic
cloves, 1/4-cup fresh lemon juice (remove any seeds), mayonnaise, and 1 chili
pepper with whatever sauce is on it when you remove it from the can. Process
until smooth. Serve immediately or chilled.
Each artichoke with 1/4-cup sauce contains: