Artichokes with Cream Cheese Recipe
Ingredients
| 4 medium-size to large artichokes | ||
| 2 tablespoons tarragon vinegar | ||
| Onion | 2 Tablespoon, minced | |
| Tarragon | 1/4 Teaspoon | |
| Cream cheese | 2 Small, softened | |
| Parmesan cheese | 2/3 Cup (16 tbs), grated | |
| Lime juice | 2 Tablespoon | |
| Milk | ||
Directions
Prepare artichokes, then boil, steam, or microwave.
Drain and keep hot; or let cool and serve cold.
In a small pan, combine vinegar, onion, and tarragon.
Bring to a boil; boil until vinegar has evaporated.
Set aside.
Beat cream cheese until smooth, then add onion mixture, Parmesan cheese, and lime juice and beat until well blended.
Thin to a dipping consistency by beating in milk, 1 teaspoon at a time.
Serve artichokes, hot or cold, on individual plates with sauce alongside.
Drain and keep hot; or let cool and serve cold.
In a small pan, combine vinegar, onion, and tarragon.
Bring to a boil; boil until vinegar has evaporated.
Set aside.
Beat cream cheese until smooth, then add onion mixture, Parmesan cheese, and lime juice and beat until well blended.
Thin to a dipping consistency by beating in milk, 1 teaspoon at a time.
Serve artichokes, hot or cold, on individual plates with sauce alongside.
Chef
