4 Serves
64 Mins
In a food processor, combine the egg yolks, garlic, cayenne pepper, and salt. Pulse until the mixture is smooth.
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Vitamin E
12 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
169 µg / 400 µgCalcium
199 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
132 mg / 420 mgPhosphorus
370 mg / 1,250 mgPotassium
728 mg / 4,700 mgSodium
665 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
7 g / 28 gSugar
1 g / 50 gSaturated Fat
13 g / 20 gCholesterol
577 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Add the red bell pepper to the food processor and blend until fully incorporated and smooth.
With the food processor running, slowly drizzle in the cooking oil to emulsify the mixture until it reaches a creamy, thick consistency. Taste and adjust seasoning with additional salt or black pepper if desired. Transfer to a bowl, cover, and refrigerate.
Prepare the artichokes by trimming the stems and cutting off the top inch of the flower. Remove any damaged outer leaves and use kitchen shears to snip the sharp tips off the remaining leaves.
Squeeze fresh lemon juice over the cut surfaces of the artichokes to prevent oxidation. Sprinkle lightly with salt.
Fill a large pot with 2 inches of water, insert a steaming basket, and bring to a boil. Place the prepared artichokes in the basket, cover, and steam for 30 to 40 minutes, or until a center leaf pulls away easily.
25
g95
g20
g
Yemeni
