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Ingredientes
- 3 Tbsp. distilled white vinegar
- 1 tsp black peppercorns
- 4 x artichokes
- 1/2 c. liquid removed tofu
- 2 Tbsp. lemon juice
- 2 tsp extra-virgin extra virgin olive oil
- 1/2 tsp dry mustard salt and pepper to taste
Direcciones
- 1. Fill a 6-8 qt pan halfway with water. Add in vinegar and peppercorns, bring to a boil over high heat.
- 2. Meanwhile, slice about 1 inch off tops of artichokes, throw away tips.
- Trim stems even with bottom. Pull off any small or possibly discolored leaves, cut thorny tips from remaining leaves.
- 3. Add in artichokes to water and simmer, covered, till bottoms pierce easily with a fork; 30-35 mins., drain.
- 4. While artichokes cook, make lemonaise. In a blender, whirl remainings till smooth. Season to taste with salt and pepper.
- 5. Serve artichokes with lemonaise for dipping.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 398g | |
| Calories 276 | |
| Calories from Fat 114 | 41% |
| Total Fat 12.92g | 16% |
| Saturated Fat 1.9g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 160mg | 7% |
| Potassium 847mg | 24% |
| Total Carbs 29.82g | 8% |
| Dietary Fiber 17.3g | 58% |
| Sugars 4.17g | 3% |
| Protein 14.09g | 23% |
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