Vegetables Every Day

Vegetables Every Day
Carrot Tarator with Beets

Tuesday, May 3, 2011


Name most any vegetable, and I can tell you at least 5 different ways to cook it.  But artichokes I always eat the same way.  Just steamed.   As a kid, I always dipped them in mayonnaise.  But now, I do a mayonnaise based dip based on the French version of mayonnaise called Aoili.  But (gasp) I do a shortcut using (gasp) real mayonnaise (as in Best Foods Real Mayonnaise, not mayonnaise you would really make).

Aioli – like dipping sauce

A big spoonful of plain 2% yogurt (Greek or regular)
A small spoonful of Mayonnaise
A small splash of olive oil (optional)
One small clove of garlic, finely minced
A big squeeze of lemon juice

Mix together with a small whisk. Perfect for Artichokes.

I'm always surprised at how salty this tastes..  since most of the bulk is from unsalted yogurt (goes to how much salt is in mayonnaise) and how much flavor a little lemon juice and garlic can add.

Here is a good way to steam the chokes... the only think I would add is to wipe the cut surfaces of the artichoke with a lemon slice, then throw the slice into the cooking water.  

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