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INGREDIENTS

6 lg Artichokes
4 lemons, Juice of
Salt
1 ts Black peppercorns
1 lg sprig Thyme
2 cloves Garlic
2 tb olive oil
=== LEMON MAYONNAISE ===
1 lg Whole egg ; room temperature
Salt ; to taste
1/4 c Vegetable oil
1/2 cup Extra-Virgin Olive Oil
1/2 lemon, Juice of ; more
Lemon zest ; for garnish

Servings

INSTRUCTIONS

Trim artichokes; snap off tough outer leaves. Cut off top third of artichoke. Snip remaining leaf tips with scissors. Trim stem so artichoke will stand upright. Trim base. Spread the leaves open to gain easier access to the choke; scoop choke with melon baller. Squeeze lemon juice onto heart; squeeze more lemon juice into bowl of ice water, and add lemon halves and artichoke while preparing the rest. Fill pot large enough to accommodate all artichokes with 2 inches of water. Add all ingredients except artichokes; bring to a simmer. Add artichokes, stem-end up; cover pot. Steam 25 to 30 minutes or until tender. Leaves should pull off easily; heart should feel tender when pierced. Drain well; cool to room temperature, or serve chilled, with lemon mayonnaise. LEMON MAYONNAISE: Combine egg and a pinch of salt in food processor; blend until foamy and pale. Add oils, a few drops at a time, then the rest in a slow steady stream. Add lemon juice; blend briefly. Add salt and lemon juice to taste. Refrigerate until needed. Garnish with strips of zest. (Makes 1 cup) Serves 6. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 354 Calories (kcal); 33g Total Fat; (78% calories from fat); 5g Protein; 15g Carbohydrate; 31mg Cholesterol; 130mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

NOTES

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Steamed Artichokes

6 lg Artichokes 
4  lemons, Juice of 
  Salt 
1 ts Black peppercorns 
1 lg sprig Thyme 
2 cloves Garlic 
2 tb olive oil 
  === LEMON MAYONNAISE === 
1 lg Whole egg room temperature
  Salt to taste
1/4 c Vegetable oil 
1/2 cup Extra-Virgin Olive Oil 
1/2  lemon, Juice of more
  Lemon zest for garnish

Trim artichokes; snap off tough outer leaves. Cut off top third of artichoke. Snip remaining leaf tips with scissors. Trim stem so artichoke  will stand upright. Trim base. Spread the leaves open to gain easier access to the choke; scoop choke with melon baller. Squeeze lemon juice onto heart; squeeze more lemon juice into bowl of ice water, and add lemon halves and artichoke while preparing the rest. Fill pot large enough to accommodate all artichokes with 2 inches of water. Add all ingredients except artichokes; bring to a simmer. Add artichokes, stem-end up; cover pot. Steam 25 to 30 minutes or until tender. Leaves should pull off easily;  heart should feel tender when pierced. Drain well; cool to room temperature, or serve chilled, with lemon mayonnaise. LEMON MAYONNAISE:  Combine egg and a pinch of salt in food processor; blend until foamy and pale. Add oils, a few drops at a time, then the rest in a slow steady stream. Add lemon juice; blend briefly. Add salt and lemon juice to taste.  Refrigerate until needed. Garnish with strips of zest. (Makes 1 cup) Serves  6.    Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for  MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"    Per serving: 354 Calories (kcal); 33g Total Fat; (78% calories from fat);  5g Protein; 15g Carbohydrate; 31mg Cholesterol; 130mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6      1/2    Fat; 0 Other Carbohydrates    Recipe by: Martha Stewart      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (198g)
Recipe Makes: 6 Servings

Calories: 318
Calories from Fat: 245 (77%)

Amt Per Serving		% DV

	Total Fat 27.2g	36 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 18.6g
	Polyunsanturated Fat 4.2g
Cholesterol 35.2mg		11 %
Sodium 666.4mg		23 %
Potassium 417.9mg		11 %
Total Carbohydrate 18.9g		6 %
	Dietary Fiber 11g	44 %
	Sugars, other 7.9g
Protein 4.9g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 318

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