Artichokes with Lemonnaise


  • 2 teaspoons extra-virgin olive oil
  • Salt and fresh-ground pepper
  • ½ teaspoon dry mustard
  • 1 teaspoon black peppercorns
  • 4 artichokes (each about 4 in. wide; 3 lb. total)
  • 2 tablespoons lemon juice
  • ½ cup drained extra firm, firm, or soft silken tofu
  • + 1 more ingredients
    • 3 tablespoons distilled white vinegar

1. Fill a 6- to 8-quart pan halfway with water. Add vinegar and peppercorns; bring to a boil over high heat.2. 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 rem...

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