Who wants boring old plain mayo when you can add the smoky zesty flavor of chipotle – a great companion to steamed artichokes.
| Servings |
1/2 choke + 3 Tbsp dip
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 276 | 0mg | 1g | 8g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.03 | Water saved (gallons) [animal consumption only] |
 |
.06 | Manure (pounds) not deposited into the environment |
 |
.05 | Grains / feed (pounds) not consumed by animals |
 |
.15 | Methane (gallons) not created by animals |
 |
1.9 | CO2 (pounds) not released into the atmosphere |
 |
.001 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
Ingredients
- 1 artichoke (destemmed)
- 1/3 C mayonnaise (eggless)
- 1 Tbsp basil leaves (fresh) (chopped)
- 2 tsp chipotle chiles in adobo sauce (chopped)
- 1 tsp mustard (Dijon)
- 1/4 tsp salt
- 1/8 tsp black pepper
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Steam the artichoke until it is tender and its leaves can be easily removed; sprinkle with the salt and black pepper.
- In a small bowl, combine the remaining ingredients; chill and serve with the steamed artichoke(s).
Recipe Notes
Cover and refrigerate the dipping sauce for up to one week.
© Mainly Vegan LLC