2 artichokes (about 12oz each)
1/2 cup fat free mayonnaise
1 cl garlic, minced
1 tbsp small capers, or
1 small pickle, chopped
1 tbsp caper or pickle brine
Directions
Impress your favorite valentine with these lovely artichoke baskets
filled with a creamy fat free dip. FOR ARTICHOKES: With sharp knife,
cut off stems. With scissors, snip off prickly tips. Rinse and shake
ff water. Wrap artichokes in plastic wrap and place on microwave safe
plate or place in a microwave safe casserole. Add 1/4 cup water and
cover. Place in microwave and cook on high 5-1/2 to 8-1/2 minutes
until lower leaves can be pulled off and base pierces easily with fork
rotate and rearrange halfway through cooking. Let stand 3-5 minutes.
TO PREPARE DIP: In small bowl combine mayonnaise, garlic, capers and
caper brine.
TO PREPARE BASKET: Remove 1/4 of one side of artichoke leaves;
reserve leaves
Carefully remove and discard the choke. Place on small plate. Fill
inside of basket with caper kip and allow some to spill out onto the
plate. Chill until ready to serve. If desired serve with reserved
artichoke leaves. NOTE* If desired, artichokes can be cooked on stove
top. Place trimmed artichokes stem side down in small saucepot just
big enough to hold them snugly. Pour boiling water to a depth of 1
inch,cover and steam 45 minutes over medium heat until done as above.
With tongs, remove from pot; drain. Makes 2 servings, 129 calories
each.
Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens
Servings: 4 servings
Artichoke Baskets With Caper Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; Vegetable
The History of Recipes
It is possible to trace the history of `recipes` back into ancient history, certainly as far as the Egyptians, and possibly even further. Interesting though that maybe, generally, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered, according to experts is a collection of clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Closer to modern times, we find a couple of cookery books which appeared in the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian curry that appears on menues today, but rather recipes for the types of meals enjoyed by the rich and wealthy people of that period. During the succeeding few centuries, the powerful and rich competed to lay on the most extravagent meals, and consequentially the best cooks and their recipes became highly prized. Nevertheless, it was during the nineteenth century that fine cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. Like it or not, the introduction of television gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Artichoke Baskets With Caper Dip recipe.
