Artichokes w/sauce dijon
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| 1 | tablespoon | Dijon mustard |
| 1 | tablespoon | White wine vinegar |
| ½ | teaspoon | Prepared horseradish |
| ¼ | teaspoon | Sugar |
| ⅛ | teaspoon | Pepper |
| ¾ | cup | Olive oil |
| 1½ | tablespoon | Parsley; chopped |
| 4 | cans | (7.5-oz) artichoke bottoms; drained |
| 2 | tablespoons | Parmesan cheese |
Directions
Place egg, mustard, vinegar, horseradish, sugar,pepper and garlic, in blender or food processor. Process until smooth. With motor running, slowly add oil in steady stream, as if making mayonnaise. Process until smooth and frothy. Transfer to bowl, stir in parsley and adjust seasoning to taste.
Place artichoke bottoms in shallow baking dish with hollow side up. Spoon some sauce into each one. Sprinkle with cheese. Broil 4 inches from heat for 5-6 minutes until sauce is golden and bubbly. Serve immediately.
MUSTARD SAUCE SPRUCES UP
CANNED ARTICHOKE BOTTOMS.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .