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artichokes with dipping sauce
Makes 6 servings
6 medium-sized artichokes
Boiling salted water
1 1/2 tablespoons each oil and lemon juice
1/3 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
Salt and white pepper to taste
1/2 teaspoon Dijon mustard
1 teaspoon each minced fresh tarragon and chives
Slice the tops and stem ends from the artichokes and peel off outer leaves; with scissors trim the tips of the other leaves. Simmer in a large pot of boiling salted water with the oil and lemon juice, covered, until tender, about 30 to 40 minutes. Drain and cool slightly, then use a teaspoon to scoop out the center choke. Mix together the mayonnaise, sour cream, lemon juice, salt, pepper, mustard, and herbs, and spoon about 2 tablespoons each in artichoke. Or if desired, cool and chill the artichokes and serve cold with sauce.
©Lou Seibert Pappas
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