1/4 cup light mayonnaise-type salad dressing (such as Miracle Whip)
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
2 garlic cloves, minced
2 teaspoons salt
1/4 teaspoon freshly ground pepper
4 medium artichokes
How to Make It
Combine first 7 ingredients in a small bowl; stir well. Cover and chill.
Wash artichokes by plunging up and down in cold water. Cut off stem ends; trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. With scissors, trim one-fourth off top of each outer leaf.
Place artichokes in a large Dutch oven; add water to depth of 1 inch. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until tender.
Serve artichokes with sauce.
You can reduce the prep time by cooking the artichokes in the microwave. Stand the artichokes in an 11- x 7-inch baking dish, and add 1 cup water to dish. Cover the dish with heavy-duty plastic wrap. Microwave at HIGH 15 to 20 minutes, giving the dish a quarter-turn halfway through the cooking time. Let stand 5 minutes. When the artichokes are done, the petal near the center will pull out easily.