Stuffed Artichokes Recipe
Ingredients
| 4 globe artichokes | ||
| Wine vinegar | 3 Tablespoon | |
| Prepared mustard | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Eggs | 2 | |
| Mussels | 1/2 Cup (16 tbs), canned | |
| Tomatoes | 2 | |
| Whipping cream | 5 Tablespoon | |
| Mayonnaise | 3 Tablespoon | |
| Cooked ham | 1/2 Cup (16 tbs), cut into strips | |
| Pepper red strip | 1 (Garnish) | |
Directions
Remove the stalks and cook the artichokes in boiling salted water for 50 minutes.
Take the artichokes out of the water, drain, and pull out the inner leaves and the choke so that the firm base of the artichoke can be seen.
Stir the wine vinegar into the mustard and pepper; pour into the artichokes and leave for 30 minutes.
Hard-cook the eggs and cut into quarters.
Cut the mussels in half.
Peel and chop the tomatoes.
Whip the cream lightly and mix with the mayonnaise Pour in the vinegar mixture from the artichokes and add the ham strips.
Fill the artichokes with the tomatoes, mussels and eggs.
Spoon over the mayonnaise mixture and serve garnished with red pepper strips.
Accompany with thin slices of freshly made toast.
Take the artichokes out of the water, drain, and pull out the inner leaves and the choke so that the firm base of the artichoke can be seen.
Stir the wine vinegar into the mustard and pepper; pour into the artichokes and leave for 30 minutes.
Hard-cook the eggs and cut into quarters.
Cut the mussels in half.
Peel and chop the tomatoes.
Whip the cream lightly and mix with the mayonnaise Pour in the vinegar mixture from the artichokes and add the ham strips.
Fill the artichokes with the tomatoes, mussels and eggs.
Spoon over the mayonnaise mixture and serve garnished with red pepper strips.
Accompany with thin slices of freshly made toast.
Chef
