Artichoke with Pesto Mayonnaise Dip
|California artichokes||4 Large|
|Mayonnaise||1 Cup (16 tbs)|
Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice or herbs may be added, if desired.) Cover and boil gently 35 to 45 minutes or until base can be pierced easily with fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Cool completely; cover and refrigerate to chill.
Mix mayonnaise and pesto sauce thoroughly. Adjust amounts to your taste.
Source: California Artichoke Advisory Board