One of chef Jeremy Fox's biggest challenges as a classically trained chef is coming up with recipes that steer clear of dairy and eggs so that 80 percent of the menu at Ubuntu Restaurant and Yoga Sudio in Napa, Calif., is or can be made vegan. Here, a light salsa replaces the mayonnaise or drawn butter usually served with steamed artichokes.

Ingredients

Steamed Artichokes

• 1/4 cup lemon juice
• 4 medium artichokes, trimmed celery salsa verde

Celery Salsa Verde

• 4 stalks celery
• 1/4 cup olive oil
• 2 tablespoons chopped yellow celery leaves
• 2 tablespoons chopped parsley
• 1 tablespoon chopped capers
• 1 tablespoon minced shallot
• 1 clove garlic, minced (1 teaspoon)

Directions

• To make Steamed Artichokes: Bring large pot of water and lemon juice to a boil. Add artichokes, and boil 30 to 40 minutes, or until an outer leaf pulls away easily. Drain, and cool 10 minutes.
• To make Celery Salsa Verde: Peel outer layers of each celery stalk with vegetable peeler to remove strings, then dice stalks. Combine oil, diced celery, celery leaves, parsley, capers, shallot, and garlic in bowl.
• Season with salt and pepper, if desired. Serve with artichokes.

Nutrition Facts

• Calories 194, Total Fat 14 g, Saturated Fat 2 g, Sodium 316 mg, Carbohydrate 17 g, Fiber 11 g, Protein 4 g, Sugars 2 g.
• Percent Daily Values are based on a 2,000 calorie diet