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Fresh Artichoke Appetizers Recipe
|Artichoke||1 Large (At Least 4 Inches In Diameter)|
|Olive oil/Salad oil||1 Tablespoon|
|Whole black peppers||2|
|Hollandaise sauce/Cream cheese bearnaise||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 734 Calories from Fat 571
% Daily Value*
Total Fat 64 g98%
Saturated Fat 2.2 g10.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1123 mg46.8%
Total Carbohydrates 32 g10.5%
Dietary Fiber 9 g36%
Sugars 1.6 g
Protein 11 g21.5%
Vitamin A 1.7% Vitamin C 32.4%
Calcium 8.4% Iron 14.5%
*Based on a 2000 Calorie diet
With a knife, cut away dark green surface of base and stem, trimming stem slightly.
Immerse artichoke in acidified water (3 tablespoons vinegar mixed with 1 quart water) for a few seconds to preserve color.
In a 2-quart pan, bring to a boil 1 quart water, the remaining 1 tablespoon vinegar, oil, bay leaf, peppers, and salt.
Add artichoke, cover, return to a gentle boil, and cook about 45 minutes or until stem end pierces readily with a fork.
Lift from cooking liquid, drain on paper towels, and let cool.
Cut off stem; be sure base is flat so artichoke will sit upright.
To serve, pluck off leaves and lay them out on a platter in large, overlapping rings.
Discard tiny, filmy inner leaves; scoop choke from bottom and discard.
Cut heart into thin wedges, holding it as you do so to retain cup form.
Place heart in middle of leaves.
Mound heart area with Tart Hollandaise or Cream Cheese Bearnaise.
Dip leaf base in sauce.
Provide wooden picks to spear heart.