Artichokes With Caviar Sauce
Published February 9, 1993
- Total Time
- 25 minutes
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Ingredients
2 artichokes (10 ounces each)
½ fresh lemon
½ cup mayonnaise
1 tablespoon brandy
1 tablespoon water
2 teaspoons fresh lemon juice
Freshly ground black pepper to taste
1 ounce salmon roe
1 tablespoon snipped chives
Nutritional analysis per serving (2 servings)
33 grams carbs; 76 milligrams cholesterol; 580 calories; 11 grams monosaturated fat; 27 grams polyunsaturated fat; 7 grams saturated fat; 46 grams fat; 16 grams fiber; 614 milligrams sodium; 13 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
With a serrated knife, cut off the top 1 ½ inches of each artichoke. Cut or break off the stems flush with the bottoms and remove the outer two rows of leaves. Rub cut surfaces with the lemon half as you work. Place the trimmed artichokes in a glass or ceramic dish large enough to hold them without touching. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 10 minutes. Prick plastic to release steam.
- Step 2
Remove from oven and uncover. Cover the dish with a damp cloth until artichokes are cool enough to handle. Push down on the leaves to make a flower shape and to expose the pale center leaves covering the fuzzy choke. Pull out the cone of center leaves, and with a small spoon, scrape out the choke. Allow to cool. Cover tightly, and refrigerate until ready to serve.
- Step 3
Whisk together the mayonnaise, brandy, water, lemon juice and pepper until smooth. Stir in salmon roe and chives. Refrigerate until cold.
- Step 4
Place each artichoke bottom on a plate. Spoon some of the sauce into the heart and around each artichoke, and serve.
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