How to Make Baby Artichokes Elegant And Easy First Course
- Bring a large pot of salted water to a boil. Add 1 lb baby artichokes and cook until tender, about 10-20 minutes depending on size. Test with a fork; they should be easily pierced.
- Remove artichokes from boiling water and immediately plunge into an ice bath to stop the cooking process. This also helps maintain their vibrant color.
- Once cool enough to handle, discard tough outer leaves. Trim the stem so the artichoke sits upright on a plate.
- Using a sharp knife, carefully slice off the top 1/2 inch of each artichoke. Use kitchen shears to decoratively trim a few outer leaves to create a flower-like appearance.
- Cover and refrigerate until ready to serve (at least 30 minutes).
- In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1/4 teaspoon kosher salt, and freshly ground black pepper to taste. (Optional: Add a squeeze of lemon juice and a dash of paprika for extra color and zing!)
- To plate: Place a dollop of the mayonnaise mixture on each small serving plate.
- Use a clean comb or similar utensil to create decorative wavy lines through the sauce.
- Place a cooked artichoke on each plate, nestled beside the sauce. Sprinkle generously with fresh dill and serve immediately.
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
1g
Fat
1g
Carbs
10g
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60 Minutes Or Less
Time To Make
Course
Main Ingredient
Preparation
Occasion
For 1 Or 2
Healthy
Appetizers
Vegetables
Easy
Beginner Cook
Dinner Party
Low Fat
Vegetarian
Dietary
Low Sodium
Low Cholesterol
Low Saturated Fat
Low Calorie
Low Carb
Healthy 2
Low In Something
Brunch
Number Of Servings
Presentation
Served Cold
