Artichokes with Lemonnaise

Name: Artichokes with Lemonnaise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 artichokes (each about 4 in. wide; 3 lb. total); 1 teaspoon black peppercorns; 1 teaspoons dry mustard; 4 servings Salt and fresh-ground pepper; 2 Tbsps lemon juice; 2 teaspoons extra-virgin olive oil; 118 milliliters drained extra firm, firm, or soft silken tofu; 3 Tbsps distilled white vinegar

Artichokes with Lemonnaise is a gluten free and vegan side dish. This recipe serves 4. One portion of this dish contains roughly 5g of protein, 3g of fat, and a total of 90 calories. Head to the store and pick up distilled vinegar, peppercorns, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Fill a 6- to 8-quart pan halfway with water.

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Water

Equipment you will use

Frying Pan

Add vinegar and peppercorns; bring to a boil over high heat.

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Peppercorns

Vinegar

Meanwhile, slice about 1 inch off tops of artichokes; discard tips. Trim stems flush with bottoms. Pull off and discard small leaves from bottoms. With scissors, cut thorny tips from remaining outer leaves.

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Artichoke

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Kitchen Scissors

Add artichokes to water and simmer, covered, until bottoms pierce easily, 30 to 35 minutes; drain.

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Artichoke

Water

While artichokes cook, make lemonnaise. In a blender or food processor (a blender produces the best results), whirl tofu, lemon juice, oil, and mustard until smooth. Season with salt and pepper. (If making ahead, chill airtight up to 1 day; stir before using.)

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Salt And Pepper

Lemon Juice

Artichoke

Mustard

Tofu

Cooking Oil

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Food Processor

Blender

Serve artichokes with sauce for dipping.

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Artichoke

Sauce

Varying your dunk sauce: For variations on lemmonaise (step 4 above), add ingredients to the basic recipe and whirl in a blender or food processor until smooth.

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Sauce

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Food Processor

Blender

Add 1 clove minced garlic.

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Minced Garlic