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Oct 25, 2009 10:19 AM

artichoke appetizer suggestions needed

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. re: Emme

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

      1. re: Emme

        What an unusual and interesting salad combination.

        1. re: Emme

          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. 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. 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. 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

                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.