Artichoke with Herby Crème Fraîche Dip and Caviar
The perfect and most impressive holiday appetizer - a decadent herby dip topped with ROE Caviar and served alongside steamed artichokes, I cannot imagine a fancier treat for the festive season.
Artichokes have long been favorite vegetable of mine and dressing them up with caviar and crème fraîche is beyond ideal for the festive season. If you have been tasked with bringing an appetizer to a dinner party, or perhaps you are hosting a cocktail hour for Christmas or New Years Eve at yours, this dish is the fairy godmother for all of your holiday soirée desires.
Artichoke with herby crème fraîche and ROE caviar
Artichoke with Herby Crème Fraîche Dip and Caviar
Perfect for a holiday appetizer
Herby Crème Fraîche Dip
14 ounces crème fraîche
2 tablespoon minced shallots
2-3 roasted garlic cloves mashed into a paste (to roast garlic, cut off top of a head of garlic, drizzle with olive oil and sprinkle some kosher salt over the top, wrap in foil and roast at 350ºf for about 20 minutes, or until cloves are golden and tender)
Zest of one lemon
4 tablespoons melted butter that has been cooled to nearly room temp
2 tablespoons minced fresh dill
2 tablespoons minced fresh chives
1 tablespoon finely chopped fresh mint leaves
1/2 tsp kosher sea salt, add more or to taste
50g ROE Caviar
Combine herbs, garlic and butter. Add the crème fraîche and whip until combined and top with caviar. If making ahead, store in the fridge and bring to room temperature and rewhip until fluffy before serving.
Artichoke
2 large artichokes
Martha Stewart’s instructions are easy to follow and how my mom cooked them growing up.
Assembly
Allow artichokes to cool to room temperature. Core and clean the artichokes. I halved one and kept one whole to fill with my dip and top with caviar.
Once cleaned, gently fill the whole, cored artichoke with the herby crème fraîche dip and top with a generous scoop of caviar. Serve the halved artichoke on the side with the remaining caviar.
