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artichoke appetizer suggestions needed

l
lil magill Oct 25, 2009 10:19 AM

Have Very Important Guests for dinner upcoming and want to do artichokes as first course appetizer before quail main course. I've seen artichokes with sweetbreads on toast but don't want to go quite that far.... Ive got chicken livers, though. Thoughts? Suggestions? Saute liver with a bit of onion, deglaze with just a dab of sherry, season and what?????? I'd rather do one whole full-sized choke and serve each one half. Present all on platter with sauteed apples possibly? Chives? Toast points? Jacques P. does this with Asian inspired sauce that includes fish sauce, but again...... Please do help getme through this. I don't often do anything untried on guests. Feeling a bit overcome!

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  1. Emme RE: lil magill Oct 25, 2009 10:50 AM

    This salad might work well for you...
    http://www.foodandwine.com/recipes/wa...

    3 Replies
    1. re: Emme
      Phurstluv RE: Emme Oct 25, 2009 12:34 PM

      Wow, you hit the nail on the head, Emme. That recipe looks nice. Compared to that, I've got nothin'.

      1. re: Emme
        h
        HillJ RE: Emme Oct 25, 2009 12:49 PM

        What an unusual and interesting salad combination.

        1. re: Emme
          chef chicklet RE: Emme Oct 25, 2009 03:17 PM

          I can't imagine anything better, this one I'm saving. I'm the only one that loves chicken livers in my house, but I know I'd enjoy this salad. Actually it's making my mouth water!

        2. j
          janniecooks RE: lil magill Oct 26, 2009 04:47 AM

          Have you confirmed that fresh artichokes are available where you live? I believe these are in season in the spring, not the fall. Just a thought.

          1. l
            lil magill RE: lil magill Oct 26, 2009 05:57 AM

            yep. artichokes are just coming in now. big season is around april, but i've seen some firm, heavy, closed up, good looking chokes..... Emme - the salad is wonderful! I've readjusted the menu so the orange and beet salad will now be the other needed side dish - served composed without more lettuce - with lima beans and black-eyed peas and am sticking to plain old cheese and crackers to take the hungries off. One of these two is a pro photographer.... So thanks!

            1. k
              KiltedCook RE: lil magill Oct 26, 2009 06:50 PM

              I might treat the chokes almost like a brandade - Mash the hearts with bit of mayo, maybe some capers, maybe even salad shrimp or chopped real shrimp. Then thin slice a bunch of potato rounds and fry them until golden brown and crisp on the outside, still a little soft on the inside. Drain and cool. Then top the cooked potato "crisps" with piped or spooned artichoke mash and add a spurt of sour cream.

              1 Reply
              1. re: KiltedCook
                hill food RE: KiltedCook Oct 27, 2009 09:39 AM

                patte de artichoux

                super easy. can even use canned. sounds trashy, but: cooked artichoke, garlic, lemon juice and lots of mayo and bake until bubbly. serve with/on good bread.

                I know, it sounds Betty Crocker trashy, but really really good.

                maybe better as a cocktail hour dip than an appetizer.

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