Fresh Artichokes with Jerry’s Sauce

Artichoke:

• Artichoke
• Olive or Salad Oil
• Salt and Pepper
• Chopped Onion
• Celery
• Garlic Cloves (Optional)

With sharp knife, remove stem and cut off top ¼ of artichoke. With scissors cut points off ends of leaves. Place in large pot. Pour olive oil or salad oil over artichokes. Sprinkle salt and pepper over artichokes. Fill pan 2/3 full of water. Add chopped onion, celery, and garlic cloves (optional). Cover and boil for 45 minutes to 1 hour. Remove from water with slotted spoon. Chill until ready to serve (although can be served warm).

Dipping Sauce:

• 5 Tbsp. salad oil
• 2 Tbsp. red wine vinegar
• 1 Tbsp. yellow mustard
• 1 coarsely chopped green onion
• 1 coarsely chopped hard boiled egg
• 1 Tbsp. fresh chives, coarsely chopped
• 1 Tbsp. fresh parsley, coarsely chopped
• Salt and pepper

Combine all ingredients in blender. Chill until ready to serve.

Note: This recipe will provide enough sauce for one artichoke if you like the sauce more than the artichoke. Otherwise, it should be enough for 2 artichokes. Sauce recipe may be doubled, tripled, etc. The artichokes and sauce make a great appetizer for a party but may also be served as a side with an entrée. Charlie and I like to eat boiled shrimp with this for a low-calorie dinner.

(Lee)