Food & Cooking Recipes Appetizers Spring Crudites with Orange-Caper Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Our crudites platter is a pageantry of spring firsts, foraged and farm raised: Baby artichokes and raw radishes contribute crunch, while fiddlehead coils constitute the perfect shape for dunking in a briny caper dip, perfumed with orange zest. Ingredients For the Dip 1 large egg yolk, room temperature ½ teaspoon Dijon mustard Coarse salt ¼ pound fiddleheads, gently scrubbed to remove loose brown bits ¾ cup vegetable oil ½ teaspoon finely grated orange zest, plus ¼ cup fresh orange juice 4 anchovy fillets, minced 2 tablespoons salt-packed capers, rinsed and coarsely chopped ½ teaspoon minced garlic (about 1 small clove) Freshly ground pepper For the Crudites 2 lemons, halved 8 baby artichokes Coarse salt ¼ pound fiddleheads, gently scrubbed to remove loose brown bits 1 bunch radishes, trimmed if desired Directions Make the dip: Put yolk, mustard, 3/4 teaspoon salt, and 1 teaspoon lemon juice into a food processor; pulse to combine. With machine running, add oil, drop by drop at first, then in a slow, steady stream, until it has been incorporated and mixture is thick. (Alternatively, whisk together egg yolk, mustard, salt, and 1 teaspoon lemon juice in a medium bowl. Gradually whisk in oil.) If the yolk mixture separates, place 1 teaspoon warm water in a nonreactive bowl; gradually whisk yolk mixture into water. Stir in remaining 1 tablespoon plus 2 teaspoons lemon juice, the orange zest and juice, anchovies, capers, and garlic; season with salt and pepper. Refrigerate at least 1 hour (up to overnight). (Dip makes about 1 cup.) Prepare the artichokes: Fill a large bowl with water; squeeze 1/2 lemon into water, then add the rind. Working with 1 artichoke at a time, remove tough outer leaves, and trim stems. Cut in half lengthwise. Squeeze 1/2 lemon over artichokes, and rub with cut side of lemon. Transfer artichokes to lemon water. Bring a medium pot of water to a boil. Add juice of remaining lemon and 1 teaspoon salt. Drain artichokes, and add to boiling water. Reduce heat, and simmer, partially covered, until tender, 6 to 8 minutes. Using a slotted spoon, transfer to a baking sheet lined with paper towels to drain. Let cool completely. Refrigerate, covered with plastic wrap, until ready to use (up to overnight). Prepare the fiddleheads: Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil. Add 1 tablespoon salt. Add fiddleheads, and cook until tender and bright green, about 3 minutes. Using a slotted spoon, transfer to ice-water bath to stop cooking. Drain. Refrigerate, covered with plastic wrap, until ready to use (up to overnight). To serve, arrange vegetables on a platter or in bowls. Serve with dip. Rate it Print