Have Very Important Guests for dinner upcoming and want to do artichokes as first course appetizer before quail main course. I've seen artichokes with sweetbreads on toast but don't want to go quite that far.... Ive got chicken livers, though. Thoughts? Suggestions? Saute liver with a bit of onion, deglaze with just a dab of sherry, season and what?????? I'd rather do one whole full-sized choke and serve each one half. Present all on platter with sauteed apples possibly? Chives? Toast points? Jacques P. does this with Asian inspired sauce that includes fish sauce, but again...... Please do help getme through this. I don't often do anything untried on guests. Feeling a bit overcome!