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Artichokes w/Chive Sauce (D, KLP, TNT)
Source: Self
Yield: Sauce will dress about 12 artichokes

1 heavy and tight-head artichoke (per person)
2 cups plain yogurt
Shredded chives
2 to 3 teaspoons of fresh squeezed lemon juice

To clean, cut off the stem, level with bottom and about 1" off the top leaves. Rinse well and cook covered, in salty water about 30 minutes, adding pieces of lemon to prevent discoloration.

Drain the artichoke upside down. Spread open the leaves and pull out the prickly inner center; scrape out the "choke" with a teaspoon.

Fill each artichoke with the sauce.

To eat, pull off each leaf and dip the base in the sauce. Draw the fleshy part through the teeth, continue until all the leaves have been removed, then cut the heart and enjoy with the rest of the sauce.

Poster's Notes:
This is what I made when Wendy Baker visited us last year.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A