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ARTICHOKES with HORSERADISH LEMON CREAM
Degree of Difficulty: 1
Makes 8 to 10 servings
1 (62-ounce) jar Chef's Harvest® Ready-To-Eat Artichokes, well-drained
1 cup sour cream
1 tablespoon lemon juice
2 teaspoons prepared horseradish
2 teaspoons grated lemon peel ¾ teaspoon lemon pepper
½ teaspoon salt
Cut the stem off each artichoke even with the bottom leaves so that it sits flat. Cut off about ¾ -inch from the top. Using a teaspoon, remove fuzzy choke and discard.
In a small bowl, combine remaining ingredients; mix well.
Fill each artichoke cavity with approximately 2 tablespoons lemon cream mixture. Serve immediately.
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