Artichoke-Potato Salad with Toasted Brown Mustard Seeds

Ingredients

• 2.3 pound artichokes 
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon brown mustard seeds 
• 2 tablespoons dijon mustard 
• 1 tablespoon teaspoon dill dried fresh chopped
• 1  garlic clove minced
• 3 tablespoons juice of lemon fresh
• 0.3 cup salad dressing light reduced-calorie (such as Miracle Whip )
• 0.5 cup peas green frozen thawed
• 0.8 pound potatoes red
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• dutch oven

Directions

1. Cut off stems of artichokes; remove bottom leaves. Trim about 1/2 inch from tops of artichokes.
2. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until a leaf near the center of each artichoke pulls out easily.
3. Drain and rinse with cold water. Cool.
4. Remove the bottom leaves and tough outer leaves, leaving tender hearts and bottoms; reserve leaves for another use.
5. Cut artichokes in half lengthwise.
6. Remove the fuzzy thistles from bottoms with a spoon. Coarsely chop artichoke hearts and bottoms.
7. Place chopped artichokes in a large bowl.
8. While the artichokes are cooking, place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain and rinse with cold water. Cool.
9. Cut potatoes into 1/4-inch-thick slices.
10. Add potatoes and peas to chopped artichoke in bowl.
11. Cook mustard seeds in a small skillet over medium heat for 1 minute or until toasted.
12. Combine mustard seeds, dressing, and remaining ingredients in a small bowl, and stir well with a whisk.
13. Pour over the artichoke mixture, and toss well. Cover and chill.
14. Note: Substitute 1 cup of chopped drained canned artichoke hearts or bottoms for the fresh artichokes, if desired. If you are unable to find brown mustard seeds, substitute whole-grain mustard for the Dijon.