This month’s theme is “Do It Yourself” so some of our coconut oil recipes will be for household basics you can make yourself! This one is for mayonnaise, which I like with coconut oil or olive oil, depending on what you are serving it with. The hint of coconut in this recipe is so good with the artichokes, but I bet your friends won’t be able to tell you what is different about it.
Artichokes with Spicy Coconut Oil Mayo Dipping Sauce
- 4 whole artichokes
- 1 whole egg
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt or celtic salt
- 1/4 teaspoon white pepper
- 1/2 cup Kelapo virgin coconut oil (melted if solid)
- 1/2 cup extra virgin olive oil
- Cayenne pepper, to taste
Boil the artichokes in a large pot of water for 20-25 min. Using kitchen scissors, trim the lowest row of leaves, and trim off the sharp, pointy parts of the leaves. Set aside.
Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food processor or blender. Then with the processor or blender on low speed, add your oils very slowly. Start out with a few drops of oil and then work up to a very thin stream. It should take about two minutes to add the oil. Continue blending until blended well and there is no free standing oil and add the cayenne pepper, to taste.
Enjoy the artichoke leaves, dipped in the coconut oil mayo!
Make this appetizer a complete meal!