Today's recipe comes from Kelsey, The Naptime Chef. Kelsey describes herself as a "Mom and a foodie." I love her concept of taking advantage of kids' naptimes to get some cooking done. It's a strategy I highly recommend if your life circumstances allow for you to take advantage of it. While it's great to involve your kids with you in the kitchen, it's certainly not always easy and sometimes preparing a good meal is more efficient and satisfying when you're doing it without little ones underfoot.
adapted from The Uncommon Gourmet
14 oz. can artichoke hearts, drained and cut into bite size pieces
¼ c. Dijon mustard
6 T. boiling water
1/3 c. olive oil
1 t. freshly ground black pepper
2 t. fresh lemon juice
- Place the mustard in a heatproof bowl. Pour the boiling water in a slow, steady stream and whisk constantly until the water is completely incorporated.
- Next, pour in the oil, whisking until the mixture is completely incorporated and there are no bubbles of oil left. Then, whisk in the pepper and lemon juice.
- Finally, add the artichokes and give them a quick stir to mix it all together.
- Serve as is, over fish, chicken, pork, or pasta. Or, this sauce can be kept in the fridge for up to 10 hours before being served.
Yield 2 cups of sauce.