Lemon Garlic Dip

Last night Mr. Jeffry and I got to enjoy our first real harvest dish, home grown artichokes. In addition to our artichokes, we grilled chicken legs and sweet corn on the cob. Considering the fact that we don't have corn holders, it was a rather messy finger lickin' meal, but going animal style every once in a while has its appeal.

I've never really been satisfied with dipping my artichokes in butter or mayo, I always feel like something was missing, like it could be better than it was. So last night I tried a little experiment. I chopped up about a tablespoon of preserved lemon and added it, along with a 1/4 tsp. of garlic powder, to about 4 Tbsp. of mayo.

I mixed it up about an hour before we ate so it would have time to steep and let me tell you, I was not disappointed. Jeffry didn't seem to be quite as excited about it as me, but he was satisfied by the original butter/mayo options, so for him it was not a moment of long awaited fulfillment. We had some dip left over so I used it like regular mayo on the deli sandwich I was making for lunch. Once again, very pleased.