Artichokes with Basil Mayonnaise

Artichokes with Basil Mayonnaise
When draining the artichokes, turn them upside down to allow more water to escape from the leaves. What to drink: A crisp, dry Sauvignon Blanc is a good choice with this starter and the rest of the menu.
Recipe by Christine Piccin, BonAppetit.com April 2002
6 servings
Ingredients
1 cup mayonnaise
1/4 cup chopped fresh basil
1 tablespoon fresh lemon juice
1 garlic clove, minced
6 10-ounce artichokes, tips of leaves trimmed
Preparation
Mix first 4 ingredients in medium bowl. Season with salt and pepper.
Cook artichokes, covered, in large pot of boiling salted water until tender when pierced with knife, about 45 minutes. Drain well. (Basil mayonnaise and artichokes can be prepared 1 day ahead. Cover separately and refrigerate.)
Serve artichokes warm, at room temperature or chilled with basil mayonnaise.
Read More http://www.bonappetit.com/recipes/2002/04/artichokes_with_basil_mayonnaise#ixzz1Lv5PqPnB

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About Yael Tenenbaum

Mom of 2 kids
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