Artichoke Bottom Filled with White Egg Salad

1. 1

   Trim the top leaves and sharp points of remaining artichoke leaves.

2. 2

   Trim stem end even with the base of the artichoke.

3. 3

   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.

4. 4

   Pour off water and set the artichokes aside, upside down, to drain thoroughly.

5. 5

   Remove the leaves and chokes; trim any uneven areas around the bottoms.

6. 6

   Seal in plastic wrap and chill.

7. 7

   While the artichokes are cooking, separate egg whites from yolks, reserving yolks for another use.

8. 8

   Chop whites coarsely and combine with mayonnaise, curry powder, celery and chutney.

9. 9

   Cover and chill mixture well.

10. 10

    To serve, mound egg white mixture onto artichoke bottoms.

11. 11

    Garnish with parsley sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.