Marinated Artichokes With Lemon Herb Mayonnaise

By á-170456

Ingredients

• LEMON MAYONNAISE:
• 1/2 cup light mayonnaise
• 2 teaspoons minced mint
• 2 teaspoons minced basil
• 2 teaspoons minced chives
• 1 teaspoon grated lemon zest
• ARTICHOKES:
• 3 large artichokes or 6 small-medium
• 1/2 lemon cut 4 pieces
• 8 garlic cloves peeled, smashed
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 1/8 teaspoon cayenne pepper
• 1 tablespoon salt
• 1/2 cup dry white wine
• 2 tablespoons olive oil

Details

Servings 6

Preparation

Step 1

For the Lemon Mayonnaise: Combine the mayonnaise, mint, basil, chives and zest in a small bowl. (This can be done a few hours ahead and refrigerated.)

For the Artichokes: Break off the artichoke stems and pull off the tough outer leaves. Pare off the dark green parts from the bottom. Rub the cut surfaces with lemon. Arrange the artichokes, bottoms down, in a pot just large enough to hold them tightly together.

Add the lemon, garlic, bay leaf, oregano, cayenne pepper and salt to the pot, in among the artichokes, then pour in the wine and oil. Add enough water to come within half an inch of artichokes tops. Bring to a boil, then reduce the heat slightly, cover and lightly boil the artichokes until tender, about 30 to 40 minutes, depending on their size. You can test them by pulling off a leaf; it should come off easily.

With a slotted spoon, turn the artichokes upside down to drain, then place them in a large bowl. Cool the artichokes, then cover them airtight and refrigerate until chilled, 2 to 3 hours. (They can be refrigerated up to 2 days.)

When they're completely chilled, use a sharp knife to cut the large artichokes in half; trim out the choke and any thin, pointed leaves. With small-medium artichokes, gently spread the leaves and remove the choke. Keep the artichokes chilled until a few hours before serving.

To serve, arrange an artichoke half, cut-side up, on a plate and put a dollop of mayonnaise at the stem end. Or remove the leaves, arranging them and the heart attractively on a plate. For whole artichokes, place the mayonnaise on the side of the plate.

This recipe yields 6 servings.

Each serving: 157 calories; 1,539 mg sodium; 7 mg cholesterol; 11 grams fat; 2 grams saturated fat; 10 grams carbohydrates; 3 grams protein; 3.46 grams fiber.