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Stuffed Artichoke Bottoms with Caviar

artichoke bottoms 2

This is a perfect hors’ d’oeuvres for any elegant gathering. It looks beautiful and tastes great with any type of caviar.  You needn’t serve Osetra or Beluga caviar for this dish to work as it dresses up even the inexpensive caviar and it also works well with salmon roe or tobiko.  You can vary the quantities of caviar.  1-2 ounces should serve you well for 12 pieces. Depending on how much caviar you want on each bottom.

I got this dish from my mother who would serve it with cocktails.  I have also served it as an appetizer. You can serve it alone with 3 on a plate or place one along side of a salad.  Artichoke bottoms serve as the vessel for this no-carb, gluten-free appetizer.  I use canned artichoke bottoms for this.  It’s very easy to make.  Just marinade the artichoke bottom for 2 hours or overnight.  Drain the bottoms of the marinade and place about a half a teaspoon of sour cream or crème fraiche in the bottom and top with the caviar.  Garnish with chopped chives and lemon zest.

artichoke caviar 3 on plate

When marinating the artichokes, distribute the marinade so that some liquid fills the cups. You can extend the marinating process to a day or 2, as the artichokes do not get mushy.

 

marinating artichoke bottoms

 

Stuffed Artichoke Bottoms with Caviar

Ingredients:

2 cans of artichoke bottoms

2 tablespoons olive oil

2 tablespoons water

4 tablespoons red wine vinegar

1 tablespoon chopped parsley

1 teaspoon mustard

1 garlic clove grated

Pinch of Salt

Few grinds black pepper

About a ½ cup of sour cream or crème fraiche

1-2 ounces of caviar

Lemon zest of 1 lemon

1 tablespoon chopped chives

Make marinade by adding oil, water, vinegar, parsley, mustard and garlic into a bowl and mix through.  Put artichoke bottoms in a bowl or plastic container with a cover.  Pour marinade over artichokes.  Cover and refrigerate for at least 2 hours and good for overnight. When ready to serve, drain the artichoke bottoms and fill each one with the cream, top with caviar and garnish with the zest and chives.

Makes about 12 pieces.