Ingredients
- 4 med artichokes - (to large)
- Â Â (or possibly 8 to 12 small or possibly baby artichokes)
- Â Â Salt to taste
- 2 Tbsp. Dijon mustard
- 3 Tbsp. white or possibly red wine vinegar
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. oil plus
- 1 Tbsp. oil if needed
- 1 Tbsp. chopped shallot
- Â Â (or possibly 2 tbspns chopped green onion)
- 2 Tbsp. minced parsley
- 2 lrg minced garlic cloves or possibly
- 1 Tbsp. minced garlic chives - (to 2)
- 1 Tbsp. strained lime or possibly lemon juice or possibly more to taste
- 1 x canned chipotle chile in adobo sauce (to 2)
- 1 Tbsp. jarred chipotle salsa - (to 2) or possibly to taste
- Â Â (or possibly 1 tspn liquid warm sauce)
- 2/3 c. reduced-fat or possibly regular mayonnaise
- Â Â Salt to taste
- 3 Tbsp. minced cilantro (optional)
Description
For The Artichokes: Baby Artichokes Do Not Need Trimming. With The Other Artichokes, Cut Off The Top Quarter, About 1 Inch Of Large Or Possibly 1/2 Inch Of Small Ones, Using A…
Cook Eat Share
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter