Artichoke Hearts Riviera Recipe
Ingredients
| Artichoke Hearts - 2 packets of 10-ounce each, frozen | ||
| Dry vermouth | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Dry mustard | 1/2 Teaspoon | |
| Tarragon | 1/2 Teaspoon, dried | |
| Parsley | 1 Tablespoon, chopped | |
| Black pepper | 1/4 Teaspoon | |
Directions
GETTING READY
1) Cook the frozen artichoke hearts as instructed on the package and drain the liquid off.
MAKING
2) In a saucepan, melt margarine and cook vermouth, lemon juice, garlic, dry mustard, tarragon, parsley and black pepper for about 5 minutes on low flame.
3) Remove the sauce from flame.
SERVING
4) Plate the artichoke hearts neatly on a serving platter and pour the cooked sauce evenly over it.
5) Sprinkle chopped parsley leaves on top before serving.
1) Cook the frozen artichoke hearts as instructed on the package and drain the liquid off.
MAKING
2) In a saucepan, melt margarine and cook vermouth, lemon juice, garlic, dry mustard, tarragon, parsley and black pepper for about 5 minutes on low flame.
3) Remove the sauce from flame.
SERVING
4) Plate the artichoke hearts neatly on a serving platter and pour the cooked sauce evenly over it.
5) Sprinkle chopped parsley leaves on top before serving.
Chef
