"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Artichoke with Curry Mayonnaise, by Marie Evnochides, is from Briarwood Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Marie Evnochides Added: Wednesday, August 25, 2010
4 artichokes 1 1/2 c. mayonnaise (I use Vegaise, as it has no cholesterol. Available at Whole Foods.) 2 tsp. curry powder 1 tbsp. grated onion 1/2 tsp. dry mustard 1/2 tsp. salt pepper to taste Tabasco to taste
Mix all ingredients except artichokes & refrigerate. Cut artichoke stems near the bottom so the artichokes will stand. Trim the points of the leaves with scissors. Rinse in cool water. Boil artichokes (covered in cheesecloth to keep them moist & to prevent discoloration) in slightly salted water for 35-40 minutes. Artichokes are done when leaves pull out easily. Remove from water & drain upside down on a towel or in a colander. Serve with curry mayonnaise mixture as a dip.
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