Artichokes with Dill Sauce
- 12 Frozen artichokes
- Salt to taste
- Juice of 2 lemons
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1/4 cup fresh dill. Finely chopped
- Freshly ground black pepper to taste
Preparation:Place artichokes in a large saucepan, add some salt, cover with water, and bring to a boil over medium-high heat. Once artichokes start to boil, reduce heat to medium and continue boiling artichokes until they are tender.
Drain the artichokes and set on a small serving platter. Place lemon juice, olive oil, Dijon mustard, and dill into a blender. Blend together to form a vinaigrette and sea- son with salt and pepper to taste. Pour dressing over artichokes. Serve warm or at room temperature.