When we were growing up, artichokes were a "delicacy" served only at the fanciest of family meals. Recky even had special artichoke plates, where the sauce would conveniently sit in the center for easy dipping!
INGREDIENTS:
Artichokes
Olive oil
Lemon juice
Artichokes
Olive oil
Lemon juice
SAUCE:
Mayonnaise
Ketchup
Mustard
Horseradish
Mayonnaise
Ketchup
Mustard
Horseradish
HOW TO:
Trim pointy ends off leaves and trim stem. Add olive oil and lemon juice to water in a steamer. Water should be below basket. Bring to a boil. Cover and simmer 45 minutes. Turn off stove and leave covered for another hour. For sauce: mix mostly mayo - add ketchup until red. Add 1 tsp. mustard and 1 tsp. horseradish until nice pink color and it tastes good.
Trim pointy ends off leaves and trim stem. Add olive oil and lemon juice to water in a steamer. Water should be below basket. Bring to a boil. Cover and simmer 45 minutes. Turn off stove and leave covered for another hour. For sauce: mix mostly mayo - add ketchup until red. Add 1 tsp. mustard and 1 tsp. horseradish until nice pink color and it tastes good.