Italian Caesar Artichokes by Lynette Rohrer Shirk

This salad made with tender artichoke hearts and fresh Caesar dressing can be served alone or atop a bed of romaine lettuce.

SERVES 4

1 pasteurized egg yolk

1½ teaspoons lemon juice

1 teaspoon minced garlic

2 teaspoons anchovy paste

1 teaspoon Dijon mustard

Dash of Worcestershire sauce

½ cup olive oil

1 tablespoon grated Parmesan cheese

Pepper to taste

Salt to taste

1 cup artichoke hearts

Put the egg yolk, lemon juice, garlic, anchovy paste, mustard, and Worcestershire sauce in a blender and blend briefly.
With the blender on, slowly pour the olive oil through the hole in the lid of the blender.
Add the Parmesan cheese and blend. Taste and add pepper and salt as necessary.
Cut the artichoke hearts in quarters and toss them with the Caesar dressing.
Divide the salad among four small plates to serve.