Chilled Artichoke Plate Recipe
This chilled artichoke plate is a flavorful and appetizer platter that can be served as appetizers for parties. Healthy and savory, the artichokes are cooked with lemon juice and chicken stock. Served along with tomatoes and cooked sauce served over he artichokes, the chilled artichike plate is best served with raw veggies like asparagus.
Ingredients
| Artichokes | 4 Medium | |
| Chicken stock | 1 Tablespoon | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Salt | 1 Teaspoon | |
| Cherry tomatoes | 1⁄2 Pint | |
| Mock bearnaise sauce | 3⁄4 Cup (12 tbs) | |
| Fresh asparagus | 1 Pound, cut in 2 inch pieces |
Directions
Snip tips from artichoke leaves with scissors.
Simmer artichokes in 1 inch of the stock with lemon juice and salt in a large covered, saucepan until tender (about 45 minutes).
Lift from pan with tongs; let cool.
Refrigerate until chilled.
Carefully scoop seeds from tomatoes, using small end of a melon-ball cutter.
Fill tomatoes with 1/4 cup of the sauce; refrigerate.
Scrape choke from artichoke bottoms.
Place artichokes in center of individual plates and dollop each with 2 tablespoons sauce.
Arrange raw asparagus pieces and tomatoes attractively on plates.
Serve immediately.
Simmer artichokes in 1 inch of the stock with lemon juice and salt in a large covered, saucepan until tender (about 45 minutes).
Lift from pan with tongs; let cool.
Refrigerate until chilled.
Carefully scoop seeds from tomatoes, using small end of a melon-ball cutter.
Fill tomatoes with 1/4 cup of the sauce; refrigerate.
Scrape choke from artichoke bottoms.
Place artichokes in center of individual plates and dollop each with 2 tablespoons sauce.
Arrange raw asparagus pieces and tomatoes attractively on plates.
Serve immediately.
Chef
