Artichokes Sauteed with Mustard and Chives

Ingredients:

• 24 California baby artichokes, trimmed to edible stage
• 1/2 cup chopped natural almonds
• 3 tablespoons olive oil, divided
• 1/4 cup butter or margarine
• 2 tablespoons Dijon-style mustard
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh parsley
• 2 tablespoons finely sliced chives
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper

Preparation: saute almonds in 1 tablespoon oil until golden; reserve. Quarter artichokes lengthwise. Saute artichokes in butter 10 to 15 minutes or until tender. Add mustard and lemon juice and saute 1 minute longer. Toss with almonds, parsley, chives and remaining 2 tablespoons oil. Season with salt and pepper. Makes 6 servings.