Fresh Artichoke Appetizers Recipe
Ingredients
| Artichoke Sunburst | ||
| Artichoke | 1 Large | |
| Vinegar | 4 Tablespoon | |
| Water | ||
| 1 tablespoon olive oil or salad oil | ||
| Bay Leaf | 1 | |
| 2 whole black peppers | ||
| Salt | 1/2 Teaspoon | |
| Tart Hollandaise Sauce or Cream Cheese Bearnaise | ||
Directions
Slice about 1/2 inch off top of artichoke to remove main cluster of thorns; break off small leaves at base of artichoke and, with scissors, cut thorny tips from remaining exterior leaves.
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.
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.
Chef
