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Chilled Artichoke Plate Recipe
|Chicken stock||1 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Cherry tomatoes||1⁄2 Pint|
|Mock bearnaise sauce||3⁄4 Cup (12 tbs)|
|Fresh asparagus||1 Pound, cut in 2 inch pieces|
Serving size: Complete recipe
Calories 984 Calories from Fat 503
% Daily Value*
Total Fat 56 g86.1%
Saturated Fat 13.9 g69.7%
Trans Fat 0 g
Cholesterol 475.9 mg
Sodium 5072.4 mg211.3%
Total Carbohydrates 103 g34.3%
Dietary Fiber 43 g171.9%
Sugars 23.5 g
Protein 38 g76.6%
Vitamin A 166.5% Vitamin C 268.1%
Calcium 40.8% Iron 95.5%
*Based on a 2000 Calorie diet
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.