Chilled Artichoke Plate
|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|
Snip tips from artichoke leaves with scissors.
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.