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Artichokes with Green Mayonnaise

Makes: 8 servings
Prep 25 mins Cook 30 mins
Artichokes with Green Mayonnaise
  • 2  large artichokes
  • 1  cup  homemade chicken stock or chicken broth
  • 1  fresh lemon, halved
  • 1  teaspoon  lemon-pepper seasoning

1. Wash artichokes; trim stems and remove loose outer leaves. Cut off one inch from each top; snip off the sharp leaf tips. Place artichokes in a saucepan or Dutch oven and cover half way with water. Add chicken stock. Squeeze lemon juice into pan and add the squeezed lemon halves. Sprinkle with lemon-pepper. Bring to boiling, cover and simmer about 30 minutes or until a petal comes out easily when carefully pulled.

2. Prepare the Green Mayonnaise. Serve with artichokes. Be sure to place a bowl or basket for spent leaves. Makes 8 appetizer servings.

Green Mayonnaise
  • 1/4  cup  refrigerated or frozen egg product, thawed
  • 2  tablespoons  white wine vinegar
  • 1  tablespoon  Dijon-style mustard
  • 1/4  cup  snipped fresh basil
  • 2  tablespoons  snipped fresh tarragon
  • 2  tablespoons  snipped parsley
  • 3  green onions, sliced
  • 3/4  cup  vegetable oil
  •  Paprika, finely chopped red sweet pepper or finely chopped tomato (optional)

1. Place the egg product, vinegar, mustard, basil, tarragon, parsley, and green onions in a blender container. Cover and blend 5 seconds. With the blender running, slowly pour in the oil in a thin stream. Transfer to a serving bowl and sprinkle with paprika, minced red pepper or tomato, if desired. Makes about 1-1/2 cups.

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