Artichoke Cooked in Dill with Vegan Mayo – Food Pharmacy

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Artichoke Cooked in Dill with Vegan Mayo

Forget your fork and knife, some foods are meant to be lingered over and enjoyed with just your 10 little fingers. Artichokes are definitely one of them. They’re as majestic to eat as they are just to look at, plucking each leaf one by one and scraping out the tender flesh between your teeth eventually reveals the heart of the artichoke – a delicacy within a delicacy. Artichokes are a good source of vitamins A, C and K, they are also rich in minerals. And although they are a low-cal option they contain a good portion or your daily fiber.  

If you’ve never cooked an artichoke, don’t be put off by the sharp pointed leaves, today’s recipe is fool proof! Oh, and don’t forget the mayo! It’s a lovely pairing to dip the leaves in.

Artichoke Cooked in Dill with Vegan Mayo
(4 large portions)

4 fresh artichokes
4 stalks of crown dill (or sub with fresh dill and 2 tbsp dill seed)
2 teaspoons salt per liter/quart of water
1 lemon cut into wedges

Dill mayonnaise:
1 cup unsweetened soy milk
1 tbsp dijon mustard
1 tbsp white wine vinegar
¾  – 1¼  cup cold pressed canola oil
salt & freshly ground black pepper
chopped fresh dill
squeezed lemon

Rinse the artichokes and cut off the stem. Get out your largest pot (one that can hold four artichokes) and fill it with enough water. Add the salt and dill and bring to a simmer. Toss in the artichokes and simmer until the artichokes are soft on the bottom or until it is easy to remove a leaf. While waiting, prepare mayo. It usually takes about 30-40 minutes before the artichokes are done, but double check them with a test stick to be safe.

Dill mayonnaise is easily done by mixing soy milk, mustard and vinegar (we used a hand blender). Slowly add the oil in a fine stream, while continuing to mix until you have a thick mayonnaise. If you want an even firmer texture, add another quarter cup of oil while continuing to mix. Throw in the dill and a splash of lemon before the last few pulses.

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