Artichokes w/Roasted Garlic Aioli
Source of Recipe
practical recipes
List of Ingredients
Artichokes w/Roasted Garlic Aioli
3 whole garlic heads
6 medium artichokes
2 tablespoons lemon juice
2 teaspoons dried basil
1/3 cup reduced-fat mayonnaise
1/3 cup plain nonfat yogurt
1/4 teaspoon pepper
1/8 teaspoon salt
Remove white papery skin of garlic, making sure not to peel or separate the
cloves. Wrap
each head separately in aluminum foil. Bake at 400 degrees for 40 minutes or
until tender;
let cool. Separate cloves, and squeeze pulp into a small bowl; discard skins.
Mash pulp
with a fork; set aside.
Cut off stems of artichokes, and remove bottom leaves. Trim about 1/2 inch
from tops of
artichokes; trim leaves, if desired. Place artichokes, stem ends down, in a
large Dutch
oven filled two-thirds with water. Add lemon juice and basil; bring to a boil.
Cover,
reduce
heat, and simmer 40 minutes or until a leaf near the center of each artichoke
pulls out
easily.
Add mayonnaise, yogurt, pepper, and salt to mashed garlic pulp; stir well, and
serve as a
dipping sauce with artichokes.
Serving Size : 6
(serving size: 1 artichoke and 2 tablespoons dipping sauce)
Recipe
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