My friend Diane mentioned one day that she uses Herbes de Provence with mayonnaise to make a dip for artichokes. I experimented a little and came up with this recipe.
Dip
1 cup mayonnaise
2 teaspoons Herbes de Provence
1/2 teaspoon tarragon
1 clove garlic, crushed
Mix together, chill for at least an hour. If you like horseradish, try adding a little to the dip also. A little lemon juice can be a nice addition, depending on how much lemon juice is in the mayonnaise already.
Artichokes
2-4 fresh artichokes
If the artichokes have stems, keep them on but peel the green skin off with a vegetable peeler. Peel it back until the light colored meat is exposed. Steam the whole artichokes with the stem for 45 minutes to an hour, until the base of the artichoke is soft (test with a fork).
Serve hot with the chilled dip.
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