Chilled Stuffed Artichokes
|Fresh lemon juice||1 Tablespoon|
|Steamed vegetables with ginger||3 Cup (48 tbs)|
|Tofu||5 Ounce, drained|
|Tomato puree||1⁄2 Cup (8 tbs)|
|Prepared horseradish||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||2 Teaspoon|
|White vinegar||2 Teaspoon|
|Lemon herb seasoning||1⁄2 Teaspoon|
|Onion powder||1⁄2 Teaspoon|
|Hot pepper sauce||3 Drop (adjust quantity as per taste)|
|Freshly ground white pepper||To Taste|
Remove stem and tough leaves from the base of each artichoke.
Cut off top third of leaves.
Place the prepared artichokes and lemon juice in a deep saucepan.
Add boiling water to cover.
Cover and cook 30 minutes, or until one of the lower artichoke leaves pulls off easily.
Remove from water, turn upside down to drain, then refrigerate to cool.
Remove the center, fuzzy portion of each artichoke and fill with 3/4 cup chilled Steamed Vegetables with Ginger.
In a blender or the workbowl of a food processor fitted with a metal blade, process sauce ingredients until fully blended.
Pour 1/3 cup of sauce over each serving.