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Artichoke Paste recipe
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To make Artichoke Paste you will need
Ingredients
| 4 | | Giant artichokes (to 5) | | | Juice of 1 lemon | | 3 | large | Pieces of lemon peel | | 2 | tablespoons | Finely diced onion or shallots | | 2 | | Garlic cloves, thinly sliced | | 1 | | Bay leaf | | 3 | | Sprigs of thyme, or a couple of pinches dried | | 1 | small | Branch of tarragon or | | | 1/4 teaspoon dried | | 4 | | Sprigs of parsley | | | Salt | | | Freshly ground black pepper | | | Fresh lemon juice or tarragon vinegar to taste | | | Chopped chervil or tarragon for garnish |
Instructions
Trim the artichokes down to their hearts (they can be quartered) ad set
them in a bowl of water acidulated with the lemon juice as you work. Use a
pan large enough to hold all the artichokes in a single layer. Add water
just to cover and add the lemon peel, onion, garlic, bay leaf, thyme,
tarragon, and parsley. Bring to a boil, then lower the heat and simmer,
adding small amounts of water as needed, until the artichokes are tender
and just a few tablespoons of liquid remain.
Remove the bay leaf, lemon, parsley, and thyme branches. Transfer the
artichokes to a food paocessor and puree, adding the remaining pan juices
as needed to thin the mixture. If any fibers from the artichokes remain,
pass the puree through a food mill. Season to taste with salt and pepper.
Add a little lemon juice or vinegar to sharpen the flavors (again, do this
to taste - the puree may already be fine as it is). Heap into a bowl and
garnish with the chopped chervil or tarragon.
Enjoy your Artichoke Paste
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Wed 6 Aug 2008
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