Artichokes with Basil MayonnaiseMark Thomas
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 information
Yield
Makes 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
Step 1
Mix first 4 ingredients in medium bowl. Season with salt and pepper.
Step 2
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.)
Step 3
Serve artichokes warm, at room temperature or chilled with basil mayonnaise.
