Sunday, September 12, 2010
Broiled Artichokes w/ Lemon Garlic Fennel Dipping Sauce
This dish makes a great lunch or snack. Add a side salad and some bread to turn it into a dinner.
juice of 1/2 lemon
Cut bottom stem off artichokes and cut in half lengthwise. Place in bowl of cold water mixed with lemon juice. One at a time use a sharp-edged spoon to scoop out hairy choke and center leaves and discard. Rinse artichoke if necessary. Place in a steaming pan over boiling water for 15 minutes. Place face up in baking dish and broil in bottom of oven for 10 minutes. Serve warm with sauce below:
LEMON GARLIC FENNEL DIPPING SAUCE
1 cup raw pecans
juice of 1 lemon
2 cloves garlic, crushed
2 tablespoons nama shoyu (raw soy sauce)
2 teaspoons fennel seeds
1/2 cup water (amount may vary for consistency)
Place all ingredients except water in food processor or high speed blender. Mix for a minute or so and scrape down the sides. Then drizzle in water and blend until a smooth sauce develops. Adjust water amount as needed to get the desired consistency. This might depend on how juicy the lemon is. Make this sauce thick for dipping or thinner to use as a salad dressing on green or pasta salad.