Artichokes Cynthia Patterson

Ingredients

• 6 small artichokes about one-third pound each
• Salt to taste, if desired
• 2 small cloves garlic, unpeeled
• 1 cup freshly made mayonnaise
• 1 teaspoon white-wine vinegar
• 1 teaspoon dried summer savory or another herb such as chives

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    352 calories; 29 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 9 grams dietary fiber; 1 gram sugars; 5 grams protein; 15 milligrams cholesterol; 390 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six appetizer servings

Preparation

1. Neatly slice off the bottom stems of each artichoke leaving a flat, smooth base. Cut off the tips of each artichoke, slicing about one inch from the top.
2. Arrange the artichokes bottom side up in a saucepan large enough to hold them in one layer. Add water to a level about half way up the artichokes. The artichoke bottoms should not be covered. Sprinkle the inverted bottom of each artichoke with salt. Add the garlic cloves to the water. Cover closely and bring to the boil. Let simmer 15 minutes or until the bottoms are tender when pierced with a fork. Reserve two tablespoons of the cooking liquid. Remove the artichokes and let them stand bottom- side up until cool.
3. Put the mayonnaise in a mixing bowl and add the vinegar, savory and the two tablespoons of reserved cooking liquid.
4. Serve the artichokes with the seasoned mayonnaise on the side.

30 minutes