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Artichaut Chatelaine

Western.Chefs's picture
Ingredients
  Artichokes 6 Small, partially peeled, if necessary
  Butter 2 Tablespoon
  Salt 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Lemon 1 , sliced
  Water 1 Cup (16 tbs) (As Required)
For salad
  Mushrooms 6 Large (Approximately The Same Size As The Artichoke Hearts)
For dressing
  Olive oil 1⁄2 Cup (8 tbs)
  Vinegar/Lemon juice 2 Tablespoon
  Dijon style mustard 1 Tablespoon
  Sour cream 1⁄2 Cup (8 tbs), lightly whipped
  Chopped fresh dill 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Cut the mushrooms in half lengthwise.
2) In a saucepan place together butter, salt, pepper and lemon.
3) Stream in water to cover artichokes.
4) Put the lid on and heat to boil for 20 minutes or until they are cooked through.
5) Pour of the water and allow the artichokes to drain well.
6) Allow to cool enough to handle, slice in half lengthwise and spoon out the hairy choke with a teaspoon.
7) Place an artichoke halves and a mushroom halve, and arrange on a salad plate.

FINALIZING
8) In a bowl, whisk together olive oil, vinegar or lemon juice and mustard until it forms a creamy sauce.
9) While beating add in the sour cream, dill and salt and pepper to taste.

SERVING
10) Stream the sauce over the salad and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Artichoke
Interest: 
Everyday, Healthy
Preparation Time: 
35 Minutes
Cook Time: 
20 Minutes
Ready In: 
55 Minutes
Servings: 
6

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