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Recipe Name: Artichokes With Lemonnaise Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3 Tablespoon(s) Distilled white vinegar
1 Teaspoon(s) Black peppercorns
4 Artichokes
1/2 Cup(s) Drained tofu
2 Tablespoon(s) Lemon Juice
2 Teaspoon(s) Extra-virgin olive oil
1/2 Teaspoon(s) Dry mustard
Salt and pepper to taste
Fill a 6-8 quart pan halfway with water. Add vinegar and peppercorns,
bring to a boil over high heat. Meanwhile, slice about 1 inch off tops
of artichokes, discard tips. Trim stems even with bottom. Pull off any
small or discolored leaves, cut thorny tips from remaining leaves. Add
artichokes to water and simmer, covered, until bottoms pierce easily
with a fork; 30-35 mins., drain. While artichokes cook, make
lemonaise. In a blender, whirl remaining ings. until smooth. Season to
taste with salt and pepper. Serve artichokes with lemonaise for
dipping. 4 servings; per serving; 124 cals. 29% from fat Posted to
EAT-LF Digest by "Tina Bell" <> on Mar 23, 1999,
converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 233
Calories From Fat: 7
Total Fat: <1g
Cholesterol: 0mg
Sodium: 436.5mg
Potassium: 1613mg
Carbohydrates: 53.8g
Fiber: 23.6g
Sugar: <1g
Protein: 15.2g

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