Baby Artichokes
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These cute little
baby artichoke appetizers are unique to serve for a
First Course Entree
at your next Dinner Party ... or serve as an
appetizer.
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 tender.
How do we eat them?
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 dish ideas
with photographs for Dinner
Parties.
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Artichokes with Mustard Dipping Sauce, how to cook
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Baby Artichokes, how to cook
source: recipe and photograph created by
www.finedinings.com
Serves 8
Ingredients
24 Baby Artichoke (3 per person)
1 garlic clove, minced
1 teaspoon fresh lemon juice
Directions
Cut approximately 1/2-inch off top of each artichoke, cut off stems so they will sit level on a plate; discard any tough outer
leaves.. 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 add artichokes upside down to the pan. Cover the pan tightly and cook approximately 20 minutes or until a knife inserted into
the artichoke hearts are tender. Remove them from the pan, drain upside down and cool.
can be prepared 1 day ahead. Serve with a dipping sauce.
Artichoke
Mustard 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 and mix together mustard, mayonnaise and garlic powder. Spoon one tablespoon mustard
dipping sauce onto 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 and capers. Serve this easy and unique first course
entree with sauce; or
serve artichokes on a platter as an
appetizer with the mustard dipping sauce.
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Wine
recommendation: Pinot Gris; Chardonnay |
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