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Ингредиенты
- 6 lrg artichokes
- Â Â Juice of 4 lemons
- Â Â Salt
- 1 tsp black peppercorns
- 1 lrg thyme sprig
- 2 x garlic cloves
- 2 Tbsp. extra virgin olive oil
- 1 lrg whole egg room temperature
- Â Â Salt to taste
- 1/4 c. vegetable oil
- 1/2 c. extra-virgin extra virgin olive oil
- Â Â Juice of 1/2 a lemon more to taste
- Â Â Lemon zest for garnish
Инструкции
- Trim artichokes; snap off tough outer leaves. Cut off top third of artichoke. Snip remaining leaf tips with scissors. Trim stem so artichoke will stand upright. Trim base. Spread the leaves open to gain easier access to the choke; scoop choke with melon baller. Squeeze lemon juice onto heart; squeeze more lemon juice into bowl of ice water, and add in lemon halves and artichoke while preparing the rest.
- Fill pot large sufficient to accommodate all artichokes with 2 inches of water. Add in all ingredients except artichokes; bring to a simmer. Add in artichokes, stem-end up; cover pot. Steam 25 to 30 min or possibly till tender. Leaves should pull off easily; heart should feel tender when pierced. Drain well; cold to room temperature, or possibly serve chilled, with lemon mayonnaise.
- LEMON MAYONNAISE: Combine egg and a healthy pinch of salt in food processor; blend till foamy and pale. Add in oils, a few drops at a time, then the rest in a slow steady stream. Add in lemon juice; blend briefly. Add in salt and lemon juice to taste. Chill till needed. Garnish with strips of zest. (Makes 1 c.)
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 6 servings | |
| Calories 320 | |
| Calories from Fat 288 | 90% |
| Total Fat 32.58g | 41% |
| Saturated Fat 4.08g | 16% |
| Trans Fat 0.23g | |
| Cholesterol 35mg | 12% |
| Sodium 41mg | 2% |
| Potassium 161mg | 5% |
| Total Carbs 6.65g | 2% |
| Dietary Fiber 4.3g | 14% |
| Sugars 0.64g | 0% |
| Protein 2.53g | 4% |
