Artichokes with Dijon dipping sauce

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Ingredients (use vegan versions):


  • 2 medium sized artichokes
  • 1/2 lemon
  • 2 teaspoon vegan mayonnaise
  • 2 teaspoon vegan Dijon mustard
  • 2 teaspoon olive oil
  • 1 teaspoon vegan white wine
  • black pepper to taste
  • 2 glasses water

Directions:


Put a HUGE pot of water on to boil.


Prepare your artichokes. I don’t trim
any leaves unless they’re really sharp
and may cut you while eating. I do,
however, cut just a tiny bit off the
stem end (don’t cut the whole thing
off– it’s yummy). If you have to wait
while the water boils, make sure the
prepared artichokes are submerged in
acidulated water (water with lemon
juice).


When the water boils, add the juice
from the half lemon and the
artichokes. Also toss in the juiced
lemon half.


Boil for about 30 minutes. The
artichokes will float, but you want
them to be mostly submerged, so put a
heavy plate on top. After 30-35
minutes, check the artichokes. Pull
off a couple leaves to see if they’re
fully cooked (not the very bottom
ones). You know how it’s done… put
the leaf in your mouth and scrape off
the tender part underneath. If they
need a little more, toss them back in
for 5 minutes.


Chill or serve at room temperature.


While the artichokes are chilling,
make the sauce. Combine mustard, vegan
mayo, white wine, and olive oil. Whisk
well with a fork. You may add an extra
half teaspoon of any ingredient if you
like. Season with pepper to taste.


Immediately after you eat the
artichokes, drink a glass of water. It
tastes really sweet!


Serves: 2


Preparation time: 35 minutes plus chilling time

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