Dating from the 1970's the six vintage artichoke plates measure 24 cms / 9½” diameter and are divided into three sections to contain the artichoke, sauce and petal discards. To use them in the traditional way, place a cooked artichoke in the centre and a sauce or vinaigrette in the small compartment. The leaves, once eaten, can then be discarded into the larger remaining space.
They stack easily into each other for storage and look simply stylish stacked on a country dresser.
The plates have embossed textures all over. The centre area has an artichoke, as if viewed from above, while the area for the discarded petals is divided from the sauce section with embossed leaf shapes. The border of the plates has a textured 'basket weave' latticework edge.
The Platter measures 33cms/ 13" diameter and is in pristine, perfect condition with no chips, scratches or cracks. It has 'wells' for six artichokes and is designed to be used as a table centrepiece, where extra artichokes can be served. The design exactly matches the individual plates.
You could easily use them to serve other vegetable and sauce combinations for serving stylish accompanying vegetable dishes at dinner parties.
The plates are in excellent condition, there is just one tiny 'nick' in one of the plates and another has a slight glazing flaw at the edge but nothing that is noticeable at normal viewing distance and in no way detracts from the beauty or functionality of this gorgeous set.
There are lots of different sauces to try with Artichokes here are three recipes if you would like to try them.
Each of these recipes makes enough sauce for four artichokes. Serve one artichoke per person.
In a small bowl, stir together 1/2 cup (1 stick) melted butter, 1 teaspoon dried thyme, and 1 tablespoon fresh lemon juice. Season with coarse salt and ground pepper.
In a blender, combine 2 large egg yolks, 1 tablespoon warm water, 1 tablespoon fresh lemon juice, and 3/4 teaspoon coarse salt; blend until frothy. Heat 1/2 cup (1 stick) butter in the microwave or in a small saucepan over medium heat until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.
In a small bowl, stir together 3/4 cup reduced-fat mayonnaise and 1 or 2 minced garlic cloves (a garlic press works best here). Season with coarse salt and ground pepper.
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