Baby Artichokes First Course Appetizer
with Mustard Dipping Sauce


Cut small amount off tops of each, boil in salted water until tender and serve. This is a great First Course for a Dinner Party ... or serve as a unique appetizer.They are also great in a stir-fry or raw in salads. See more of my easy gourmet side dish ideas with photographs

Baby Artichokes
source: recipe and photograph created by Peggy Bucholz

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Prep Time: 40 min   Cook Time: 20 min   Total Time: 1 hr   Servings: 8


24 Baby Artichoke (3 per person)
1 garlic clove, minced
1 tablespoon fresh lemon juice or 1 slice lemon
1 bay leaf

2 tablespoons yellow mustard with whole seeds
1/2 cup Best Foods or Hellman's mayonnaise
1/4 teaspoon garlic powder
Salt and Pepper
Dill weed and capers for garnish (optional)


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. There is no need to remove their hair-like fibers called the choke because they are tender. Select a saucepan that will fit them snuggly side by side.

Bring 1-inch salted water to boil, add garlic and lemon juice, lower the heat and add the vegetables upside down to the pan. Cover tightly and cook approximately 20 minutes or until a knife inserted finds them tender. Remove from pan, drain, turn them upside down to cool.

Combine and mix together in a small bowl mustard, mayonnaise, garlic powder, salt and pepper. Spoon one tablespoon onto each plate, draw wavy lines with a kitchen comb or fork (see my photograph). Place 3 on top, sprinkle plate with dill weed, capers and serve.

wine bottle Wine recommendation: Gewurztraminer

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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established 2001