Yield: 6 servings
|Juice of 4 lemons|
|1 teaspoon||Black peppercorns|
|1 large||Thyme sprig|
|2 tablespoons||Olive oil|
|=== LEMON MAYONNAISE ===|
|1 large||Whole egg; room temperature|
|Salt; to taste|
|¼ cup||Vegetable oil|
|½ cup||Extra-virgin olive oil|
|Juice of 1/2 a lemon; more to taste|
|Lemon zest for garnish|
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 lemon halves and artichoke while preparing the rest. Fill pot large enough to accommodate all artichokes with 2 inches of water. Add all ingredients except artichokes; bring to a simmer. Add artichokes, stem-end up; cover pot. Steam 25 to 30 minutes or until tender. Leaves should pull off easily; heart should feel tender when pierced. Drain well; cool to room temperature, or serve chilled, with lemon mayonnaise. LEMON MAYONNAISE: Combine egg and a pinch of salt in food processor; blend until foamy and pale. Add oils, a few drops at a time, then the rest in a slow steady stream. Add lemon juice; blend briefly. Add salt and lemon juice to taste.
Refrigerate until needed. Garnish with strips of zest. (Makes 1 cup) Serves 6.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 354 Calories (kcal); 33g Total Fat; (78% calories from fat); 5g Protein; 15g Carbohydrate; 31mg Cholesterol; 130mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2½ Vegetable; 0 Fruit; 6 ½ Fat; 0 Other Carbohydrates Recipe by: Martha Stewart
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