Artichoke Bottom Filled with White Egg Salad

by Kathleen Morrison

SERVINGS

2 servings scale / convert

INGREDIENTS

2 lg. artichokes
2 tsp. lemon juice
4 eggs, hard-cooked
2 tbsp. light mayonnaise
1/2 tsp. curry powder
2 tbsp. finely diced celery
2 tbsp. chutney
Parsley sprigs

INSTRUCTIONS

Trim the top leaves and sharp points of remaining artichoke leaves. Trim stem end even with the base of the artichoke. Cook in boiling water to which lemon juice has been added, until the stem end of the artichoke can easily be pierced with a fork, approximately 30 to 40 minutes.

Pour off water and set the artichokes aside, upside down, to drain thoroughly. Remove the leaves and chokes; trim any uneven areas around the bottoms. Seal in plastic wrap and chill.

While the artichokes are cooking, separate egg whites from yolks, reserving yolks for another use. Chop whites coarsely and combine with mayonnaise, curry powder, celery and chutney. Cover and chill mixture well.

To serve, mound egg white mixture onto artichoke bottoms. Garnish with parsley sprigs.

CHEF COMMENTS

With everyone trying to reduce their intake of cholesterol, we came up with this simple appetizer that fits most of the requirements as an ideal snack. It's low in cholesterol and calories, but we left the flavor intact.

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