Recipe - Steamed Artichokes

6 lg Artichokes
Juice of 4 lemons
Salt
1 teaspoon Black peppercorns
1 lg Thyme sprig
2 Garlic cloves
2 tablespoon Olive oil
=== LEMON MAYONNAISE ===
1 lg Whole egg; room temperature
Salt; to taste
One fourth cup Vegetable oil
One half cup Extravirgin olive oil
Juice of One half a lemon; more
to taste
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, stemend 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 One half Vegetable; 0 Fruit; 6
One half Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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