Artichoke with Two Dipping Sauces
Keys: Cold
Yield: 2
Ingredients:
2 lrg artichoke
1/4 x lemon
Aioli Sauce
1 sm clv garlic, minced
1/8 tsp salt
1/3 cup light mayonnaise
1/2 tsp lemon, juice
Ginger Beurre Blanc Sauce
1/3 cup dry white wine
1 tsp minced ginger, root
1/2 tsp grated rind lemon
1/4 cup butter, cut into small pieces
1/2 pch salt
1/2 pch pepper
Method:
Trim off each artichoke stem so artichoke stands level.
As you work, rub cut surface with lemon to prevent discolouration.
With sharp knife, cut off pointed top of each artichoke parallel to
base.
With scissors , cut off remaining prickly tips of leaves.
Place steamer basket over 1-inch (2.5 cm) boiling water in large pot;
place artichokes upside down in basket. Reduce heat.
Cover and steam, adding boiling water to maintain level, for about 35
minutes or until leaf from centre pulls out easily. Let cool slightly.
Push back central leaves to expose fuzzy choke. Using small spoon, scoop
out and discard fuzzy choke and attached purplish leaves.
(Make-ahead: To serve cold, cover and refrigerate for up to 8 hours)
Aioli Sauce:
Meanwhile, on cutting board, sprinkle garlic with salt.
Using side of chef's knife or fork, rub together to form paste.
In small bowl, whisk together mayonnaise, lemon juice and garlic paste.
(Make-ahead: Cover and refrigerate for up to 4 hours)
Ginger Beurre Blanc Sauce:
Meanwhile, in small saucepan, bring wine, ginger and lemon rind to boil
over medium heat; reduce heat and simmer for 5 minutes or until reduced
by half. Whisk in salt and pepper.
'Look up to God with gladness and smile. Your face will never blush with
shame.'
~Angelique~
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