Ingredients
5 medium artichokes4 teaspoons lemon juice2 medium lemons, sliced2 garlic cloves, mincedLEMON-PEPPER DIP:1 cup canola oil1/4 cup lemon juice1/4 cup red wine vinegar2 tablespoons spicy brown mustard3 garlic cloves, minced1 teaspoon salt3/4 teaspoon pepper1/2 cup diced green pepper2 tablespoons sliced green onion
Preparation
Cut off stems at base of artichokes. Cut 1 in. from tops. With scissors, snip the tip end of each leaf. Remove outer leaves. Rub cut ends of leaves with lemon juice.
Place artichokes in a Dutch oven; add lemon slices and garlic. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until artichoke leaves near the center pull out easily. Drain; arrange on a serving platter. Refrigerate for 1 hour.
For dip, in a bowl, whisk the oil, lemon juice, vinegar, mustard, garlic, salt and pepper. Stir in green pepper and onion. Serve with artichokes.
