HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


 

Cookbook

 

Chilled Artichokes
with Spicy Mustard Sauce

Serves 6

 

The artichoke originated in Mediterranean Europe and was first brought to America by the French, who settled in Louisiana in the eighteenth century. However, it was the Spaniards, who settled in the Salinas valley area, that grew them with the most success. This area eventually became the "artichoke capital of the world." Steaming or microwaving are the best methods of cooking artichokes because there is less chance of overcooking and they are easier to drain.

 

6 large artichokes
1/2 lemon

 

Spicy Mustard Sauce

1 cup nonfat or low-fat yogurt
3 tablespoons Dijon mustard, grainy-style preferred
2 tablespoons low-fat mayonnaise
1 teaspoon lemon juice
1/2 teaspoon horseradish
1/2 teaspoon Worcestershire sauce
Salt and freshly ground pepper to taste

Garnish:
Lemon wedges

 

1. Wash each artichoke and slice off both ends so that it can sit flatly on a surface. Immediately rub the cut ends with the lemon half to prevent discoloration. Cut away any ragged leaves, and snip off the sharp edges of the leaves with a kitchen scissors. Steam the artichokes in a vegetable steamer, or on a rack in a pot with 1 inch of water and cook for 40 to 45 minutes, over medium heat, or until a leaf can be removed easily. (Be careful not to let the water boil away.) Remove from the pan with tongs, drain thoroughly and chill in a covered container in the refrigerator.

2. Whisk the sauce ingredients together and chill until ready to use.

3. Serve each chilled artichoke with a small container of sauce, garnished with lemon wedges.

Cook Note:
Artichokes can be successfully cooked in a microwave oven. Place the trimmed artichokes in a microwave-safe dish and cover with plastic wrap or a domed lid. Cook for 12 to 15 minutes, or until tender.

Buy the Book!

 

Entertaining Light & Easy
By Laurie Burrows Grad
Simon & Schuster, 1998
Hardback: $25.00
ISBN: 0-684-82714X
Recipe reprinted by permission.

 

Entertaining Light & Easy

Recipes

 


Cookbook Profile Archive

 

This page created January 2000


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.