Saturday, November 27, 2010

Braised Baby Artichokes with Garlic Lemon Mayo

For Thanksgiving, Madison brought a bunch of baby artichokes over, in case we needed another veggie, or got hungry while prepping the remainder of the meal. We didn't end up using them that day, so I cooked them the day after as an appetizer prior to digging into the turkey leftovers!

I halved them and braised them in chicken stock and white wine, a la this recipe from the other Martha. Then we ate them with a dipping sauce we threw together with some mayo, lemon juice, crushed garlic, salt and pepper. Delicious!

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