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Chilled Artichoke Plate
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Reviews
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By:
Phyllis Pope
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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.
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INGREDIENTS
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4 medium artichokes
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Chicken Stock (search recipes)
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1/4 cup lemon juice
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1 teaspoon salt
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1/2 pint cherry tomatoes
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3/4 cup Mock Bearnaise
Sauce (search recipes)
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1 pound fresh asparagus, cut
in 2-inch pieces
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DIRECTIONS
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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.
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2:
Carefully scoop seeds from tomatoes, using small end of a melon-ball cutter. Fill tomatoes with 1/4 cup of the sauce;
refrigerate.
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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.
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4:
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