HECO
Artichokes make elegant finger food.

Artichokes pick up
heat from wasabi

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"The Electric Kitchen" airing in the second half of October features Chad Kanehira, produce manager of Safeway's Kaneohe store, with recipes using vegetables.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 2 in Hilo and 14 in Kona.

Here are some of Kanehira's recipes. All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Steamed Artichokes with Wasabi Dipping Sauce

4 artichokes
Juice of 1 lemon
1 clove garlic, crushed
2 teaspoons salt
1 cup mayonnaise
1/2 cup soy sauce
2 teaspoons prepared wasabi (hot horseradish paste)
4 green onions, chopped

Wash artichokes; cut about 1 inch from the tops of the artichokes, and cut off the stem close to the base. With kitchen shears, snip the thorns from each leaf. Stand artichokes upright in a saucepan in 2 inches of water. Add lemon juice, garlic and salt; bring to a boil. Lower heat and steam for 45 minutes, or until the leaves come off easily.

To make sauce: Combine remaining ingredients. Chill until ready to use. Serve with steamed artichokes. Serves 4.

Nutritional information unavailable.

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