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Poppy seed dipping sauce.

Serve with cold cooked artichokes. 1/4 cup salad oil 1 tablespoon each lemon juice and catsup 1 green onion and top, sliced 1 clove garlic 1 teaspoon each Dijon mustard and sugar 3/4 cup mayonnaise 2 tablespoons poppy seed Liquid hot pepper seasoning Cooked artichokes (directions follow)

In a blender, whirl oil, juice, catsup, sliced onion, garlic, mustard, and sugar until smooth. Stir in mayonnaise, poppy seed, and pepper seasoning to taste. If made ahead, cover and chill up to 2 days. Fill artichoke centers with sauce. Makes about 1 cup.

Cooked artichokes. Combine 4 quarts water and 1/2 cup lemon juice in a 6- to 8-quart pan. Cut off stems and top 1/3 of 4 large artichokes. Remove coarse outer leaves. Snip off thorny tips of remaining leaves; drop artichokes into lemon-water. Cover and simmer over medium-high heat until stem ends are tender when pierced, about 35 minutes. Drain and chill up to overnight. Pull out inner leaves from artichoke and scoop fuzzy choke from center.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Author:Flannery, Bronle Crosby
Publication:Sunset
Date:Apr 1, 1985
Words:171
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