You will need:
1 artichoke per person
melted butter or hollandaise sauce (82)
1 Wash and remove the stem.
2 Remove any discoloured or coarse leaves from the outside.
3 Remove the choke (i.e. the feathery part) from the centre.
4 Cook in boiling salted water until tender, about 20 minutes.
5 Strain off the water and place the artichokes upside-down to drain.
6 Serve cold with melted butter or hollandaise sauce.
These make a colourful and attractive hors-doeuvre, and an endless variety of fillings can be prepared quickly.
To prepare the tomato case:
1 Choose firm and even-sized tomatoes and cut a slice from the stem end.
2 Remove the pulp with a small teaspoon, being careful not to split the tomato. Leave upside-down to drain.
Suggestions for fillings
Egg and caper: Mix the tomato pulp with scrambled egg and a few chopped capers. Season carefully and pile into the tomato cases. Garnish with a sprig of parsley.
Chicken or ham: Mix the tomato pulp with finely chopped chicken or ham mixed with a little mayonnaise. Season carefully and add a few shredded almonds.
Cheese and pineapple: Mix the tomato pulp with grated cheese and finely chopped pineapple. Season carefully.
Sweet corn niblets: Mix the sweet corn with the tomato pulp. Season carefully and pile into the tomato cases.
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