|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
Chilled Artichoke Plate
|
|
by:
Phyllis Pope
|
|
|
|
Chilled Artichoke Plate Recipe cooks fresh artichokes in chicken stock and lemon juice and then serves them with tomatoes filled with Mock Bearnaise Sauce which are garnished with fresh asparagus.
|
INGREDIENTS
|
|
4 medium artichokes
|
|
Chicken Stock (search recipes)
|
|
1/4 cup lemon juice
|
|
1 teaspoon salt
|
|
1/2 pint cherry tomatoes
|
|
3/4 cup Mock Bearnaise
Sauce (search recipes)
|
|
1 pound fresh asparagus, cut
in 2-inch pieces
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Snip tips from artichoke leaves with scissors. Simmer artichokes in 1 inch of the stock with lemon juice and salt in a large covered saucepan until tender (about 45 minutes). Lift from pan with tongs; let cool. Refrigerate until chilled.
|
|
|
|
2:
Carefully scoop seeds from tomatoes, using small end of a melon-ball cutter. Fill tomatoes with 1/4 cup of the sauce;
refrigerate.
|
|
|
|
3:
Scrape choke from artichoke bottoms. Place artichokes in center of individual plates and dollop each with 2 tablespoons sauce. Arrange raw asparagus pieces and tomatoes attractively on plates. Serve immediately.
|
|
|
|
4:
|