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Ingredientes
- 1 x Egg
- 1 Tbsp. Dijon mustard
- 1 Tbsp. White wine vinegar
- 1/2 tsp Prepared horseradish
- 1/4 tsp Sugar
- 1/8 tsp Pepper
- 3/4 c. Extra virgin olive oil
- 1 1/2 Tbsp. Parsley, minced
- 4 can (7.5-ounce) artichoke bottoms, liquid removed
- 2 Tbsp. Parmesan cheese
Direcciones
- Place egg, mustard, vinegar, horseradish, sugar,pepper and garlic, in blender or possibly food processor. Process till smooth. With motor running, slowly add in oil in steady stream, as if making mayonnaise. Process till smooth and frothy. Transfer to bowl, stir in parsley and adjust seasoning to taste.
- Place artichoke bottoms in shallow baking dish with hollow side up. Spoon some sauce into each one. Sprinkle with cheese. Broil 4 inches from heat for 5-6 min till sauce is golden brown and bubbly. Serve immediately.
- MUSTARD SAUCE SPRUCES UP
- CANNED ARTICHOKE BOTTOMS.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 6 servings | |
| Calories 260 | |
| Calories from Fat 250 | 96% |
| Total Fat 28.32g | 35% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 67mg | 3% |
| Potassium 23mg | 1% |
| Total Carbs 0.57g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.31g | 0% |
| Protein 1.71g | 3% |
