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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:
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