- Chicken Stock
- ¼ cup lemon juice
- 1 teaspoon salt
- ½ pint cherry tomatoes
- ¾ cup Mock Bearnaise Sauce
- 1 pound fresh asparagus, cut in – 2-inch pieces
1.) Snip tips from artichoke leaves with scissors. Simmer artichokes in 1 inch of the stock with lemon juice and salt in a large covered saucepan until tender. Lift from pan with tongs; let cool. Refrigerate until chilled.
2.) Carefully scoop seeds from tomatoes, using small end of a melon-ball cutter. Fill tomatoes with ¼ cup of the sauce; refrigerate.
3.) Scrape choke from artichoke bottoms. Place artichokes in center of individual plates and dollop each with 2 tablespoons sauce. Arrange raw asparagus pieces and tomatoes attractively on plates. Serve immediately.