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3 tbsp. distilled white vinegar
Fill a 6 to 8-quart pan halfway with water. Add vinegar and peppercorns; bring to a boil over high heat.
Meanwhile, slice about 1" off tops of artichokes; discard tips. Trim stems flush with bottoms. Pull off and discard small leaves from bottoms. With scissors, cut thorny tips from remaining outer leaves.
Add artichokes to water and simmer, covered, until bottoms pierce easily, 30 to 35 minutes; drain.
While artichokes cook, make lemonnaise: In a blender or food processor (a blender produces the best results), whirl tofu, lemon juice, oil, and mustard until smooth. Season with salt and pepper. (If making ahead, chill in an airtight container for up to 1 day; stir before using.)
Serve artichokes with sauce for dipping.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
1 tsp. black peppercorns
4 artichokes, each about 4" wide (3 lb. total)
1/2 cup extra firm, firm, or soft silken tofu, drained
2 tbsp. lemon juice
2 tsp. extra-virgin olive oil
1/2 tsp. dry mustard
Salt and freshly-ground pepper to taste