| | Chilled Artichokes with Tangy Sauce ARTICHOKES:
4 fresh artichokes
1/4 cup chopped onions
1 teaspoon minced garlic
1/4 cup NAKANO seasoned rice vinegar
TANGY SAUCE FOR ARTICHOKES:
1/2 cup light mayonnaise
4 teaspoons NAKANO seasoned rice vinegar
1/4 teaspoon curry powder
1/4 teaspoon Worcestershire sauce |
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Cut stems off artichokes and remove coarse bottom leaves. Cut across top of pointed leaves. With a spoon, clean out center light leaves. Rinse with water. Fill each hole with 1 tbsp. onion and 1/4 tsp. minced garlic. Cook in microwave, covered, 12 to 14 minutes on high OR steam-cook in water for 45 minutes. Pour 1 tbsp. vinegar over each artichoke. Refrigerate an hour or overnight. Serve with Tangy Sauce.
TANGY SAUCE FOR ARTICHOKES:
Blend all ingredients together. Use sauce as dip for chilled artichoke leaves. |
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