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Baby
Artichoke Appetizer
recipe idea and photograph created by
www.finedinings.com
all rights reserved - copyrighted
serve
3 baby artichokes to each person
Serves 8
Baby Artichokes
24 Baby Artichokes (3 per person)
Submerge
artichokes in boiling salted water for 10 to 20 minutes or until tender;
drain upside down and cool. Discard tough outer leaves; cut approximately 1/2-inch off
top of each artichoke. Trim any sharp leaf tips with
scissors. Cut off stems to sit level on the plate. They can be prepared 1 day ahead.
Mustard
Dipping Sauce
can be prepared 1 day
ahead
2 tablespoons yellow mustard (do not
use Dijon mustard)
1/2 cup Best Foods or Hellman's mayonnaise
1/4 teaspoon fresh lemon juice
Salt and pepper, to taste
2 teaspoons dried Dill weed
4 teaspoons capers
Dill weed and capers for garnish
In a small bowl combine yellow mustard, mayonnaise, lemon juice, salt, pepper, dill
weed and capers.
Spoon one tablespoon mustard
dipping sauce on each plate, draw
wavy lines through the sauce with a kitchen comb or fork (see my
photograph). Place 3 baby artichokes next to the sauce, sprinkle plate with more
dill weed, capers and serve this easy and unique first course appetizer.
Wine recommendation:
it is difficult to recommend a wine with artichokes, the best suggestion would
be a Gewurztraminer
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