Dip
1 Large Egg
4 teaspoons Fresh Lemon Juice
1 tablespoon finely chopped Fresh Basil
1 tablespoon finely chopped Fresh Thyme
1 tablespoon Dijon Mustard
1/2 teaspoon Sea Salt
8 ounces Extra Virgin Olive Oil
Artichokes
4 Medium to Large Globes
Preparation:
Dip
In a blender container or food processor bowl combine egg substitute or egg, lemon juice,
basil, thyme, mustard, and salt. Cover and blend for 5 seconds. With machine running at high
speed, gradually add oil through hole in lid or feed tube, blending till smooth.
Artichokes
Trim stems and remove loose outer leaves. Cut off 1 inch from tops; snip off sharp leaf tips.
Brush cut edges with lemon juice. Place in a steamer basket over water in a large saucepan.
Bring to boiling; reduce heat to simmering. Cover and steam for 20-25 minutes, or till a leaf
pulls out easily. Remove from steamer basket.
