Recipe: Baby Artichokes with Lemon Mayonnaise (using egg substitute)

BABY ARTICHOKES WITH LEMON MAYONNAISE

4 small baby artichokes
Juice from 1/2 Sunkist lemon
Extra Virgin olive oil
Freshly ground black pepper, to taste
Lemon Mayonnaise (recipe follows)

Wash and trim artichokes: trim 1-inch from top, trim stems flush, remove any small leaves from bottom, remove thorny leaf ends.

Brush all cut surfaces with lemon juice. Boil or steam in large pot until tender, about 30 minutes. Remove with tongs and drain, upside-down, until cool enough to handle.

Spread leaves slightly, remove center leaves and spines at the center. Cut in quarters and arrange on plates. Drizzle with olive oil and black pepper. Serve with small individual bowls (2 tablespoons each) of lemon mayonnaise.

LEMON MAYONNAISE
Makes 1/2 cup

3 Tbs. lemon juice
1/4 cup pasteurized egg substitute
1/8 tsp. freshly ground white pepper
1 tbsp. dry mustard
5 tbsp. vegetable oil

Place lemon juice, egg substitute, and pepper in a blender or food processor; blend until smooth. Add the dry mustard and blend to mix.

With motor running, add oil in a very slow and steady stream until mixture becomes creamy.

Use mayonnaise immediately, or refrigerate for up to two days.

Makes 4 servings
Source: Sunkist Growers, Inc.