these
cute little baby appetizers are unique to serve for
a First Course Entree at your next
Dinner Party .... or
on an hors d'oeuvre
platter. They are usually available at Trader Joe's Grocery
Baby artichokes are easy to cook and can be made ahead of time.
There is no need to remove their hair-like fibers called the choke because they
are baby tender.
How to eat? Once they are cooked just pluck the leaves,
dip
into a flavorful seasoned sauce and
pull through clenched teeth to scrape the flavorful flesh into your mouth and enjoy!
they are also great in a stir-fry or used raw in salads
See more of my
easy gourmet side dishes ideas
with photographs
for Dinner Parties
Have you tried my
gourmet
Salads
with photographs
Baby Artichokes
c reation,
presentation and photograph by Peggy Bucholz for
www.finedinings.com
Serves 8
How to cook
can be prepared 1 day ahead
24 Baby Artichoke (3 per person)
1 garlic clove, minced
1 teaspoon fresh lemon juice
Cut off stems of baby
artichokes so they will sit level on a plate. Discard any tough outer
leaves, Cut
approximately 1/2-inch off top of each artichoke. Select a saucepan
that will fit them snuggly side by side.
Bring 1-inch water to boil, add garlic and lemon juice, lower the heat
and put in artichokes upside down. Cover the pan tightly and
cook artichokes approximately 20 minutes or until a knife inserted into
the artichoke
hearts are tender. Remove from pan, drain them upside down and cool. Serve
with a dipping sauce.
Artichoke Dipping Sauce
can be prepared 1 day
ahead
2 tablespoons yellow mustard with whole
seeds
1/2 cup Best Foods or Hellman's mayonnaise
1/4 teaspoon
garlic powder
Dill weed and capers for garnish
In a small bowl combine the first three ingredients.
Spoon one tablespoon mustard
dipping sauce on each plate, draw
wavy lines through the mustard sauce with a kitchen comb or fork (see my photograph). Place 3 baby artichokes on
a plate, sprinkle plate with
dill weed, capers and serve this easy and unique first course entree; or
serve the artichokes on a platter as an appetizer with the mustard dipping sauce.
Wine recommendation:
it is difficult to recommend a wine, the best suggestion would
be Gewurztraminer
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created by Peggy
Bucholz, Fine Dining Gourmet Recipes
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established 2001 www.finedinings.com
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