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Each of these recipes makes enough sauce for four artichokes. Serve one artichoke per person.

Lemon-Thyme Butter

In a small bowl, stir together 1/2 cup (1 stick) melted butter, 1 teaspoon dried thyme, and 1 tablespoon fresh lemon juice. Season with coarse salt and ground pepper.

Easy Hollandaise

In a blender, combine 2 large egg yolks, 1 tablespoon warm water, 1 tablespoon fresh lemon juice, and 3/4 teaspoon coarse salt; blend until frothy. Heat 1/2 cup (1 stick) butter in the microwave or in a small saucepan over medium heat until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.

Garlic Mayonnaise

In a small bowl, stir together 3/4 cup reduced-fat mayonnaise and 1 or 2 minced garlic cloves (a garlic press works best here). Season with coarse salt and ground pepper.

Comments (1)

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