Place eggs and yolk in top of large double boiler.
Add sugar and whisk lightly to mix.
Add the butter, rind and juice.
Cook, uncovered, over moderate heat, stirring frequently, for 20 to 25 minutes or until mixture is as thick as heavy cream sauce. Strain.
Spoon into 4 dozen baked mini shells (recipe follows). Bake at 325\u00b0 for 8 to 10 minutes.
Pipe or spoon on whipped cream.
rugula. Serve immediately.
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Cooking these artichokes is a two step process.<
eat.
Break off the artichokes' small outside leaves. Cut off
To prepare the Artichokes:
Cut of stems using
tir gently to combine.
MINI PHYLLO CUPS: Preheat oven to
Clean, trim and blanch artichokes and drain well.
To
f cold water. Trim the artichokes, cutting off the stalks to
uarter Roma tomatoes lengthwise. Drain artichokes and measure out remaining ingredients
mini kosher dill pickles, tomato, ketchup and mustard).
This recipe was
Artichokes:
Cut off stems at bottom of artichoke, then cut off top stems.
Use
scissors
to
cut off sharp points of remaining
leaves.\t (I
pull
off\tthe
tough,
bottom
row). Submerge artichokes in
water in a large saucepan and boil for 40 minutes.
(You
can
also microwave them, check your oven's cookbook.) They are done when a leaf can be pulled off easily. Drain upside down and cool.
dd around mushroom caps. Drain Artichokes and add them to casserole
ough outer leaves from the artichokes. Trim the stems so the
trim stalks from bases of artichokes, cut a 1\" slice from
ntil just moistened.
Add mini chocolate chips and stir until
ew outer petals of the artichokes until you reach the pale
Trim bottom stalk of artichokes, leaving about 1 inch. Cut
ough outer leaves from the artichokes. Trim the tips of the
br>Repeat with the remaining artichokes.
Heat the oil in
inch off tops of artichokes. With scissors trim tips of