Artichokes with Basil Dip
Ingredients
- 1 C mayonnaise
- ΒΌ C chopped fresh basil
- 1 T fresh lemon juice
- 1 garlic clove minced
- 1 scallion
- 6 10- ounce artichokes tips of leaves trimmed
Instructions
- Mix first 5 ingredients in food processor. Season with salt and pepper.
- Cook artichokes, covered, in large pot of boiling salted water until tender when pierced with knife, about 45 minutes. Drain well. (Basil mayonnaise and artichokes can be prepared 1 day ahead. Cover separately and refrigerate.)
- Serve artichokes warm, at room temperature or chilled with basil mayonnaise.