Artichoke paste
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Artichoke paste
  Artichoke    Appetizers    Vegan  
Last updated 6/12/2012 1:05:06 AM. Recipe ID 29903. Report a problem with this recipe.
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      Title: Artichoke paste
 Categories: Ornish, Appetizers, Vegan
      Yield: 1 Cup
      4    Giant artichokes (to 5)
           Juice of 1 lemon
      3 lg Pieces of lemon peel
      2 tb Finely diced onion or
      2    Garlic cloves, thinly sliced
      1    Bay leaf
      3    Sprigs of thyme, or a couple
           -of pinches dried
      1 sm Branch of tarragon or
           1/4 teaspoon dried
      4    Sprigs of parsley
           Freshly  ground black pepper
           Fresh lemon juice or
           -tarragon vinegar to taste
           Chopped chervil or tarragon
           -for garnish
  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.
  *Note*  Artichokes make a subtle and delicate spread to serve with
  crackers.  The time to make this is whenthe large spring artichokes
  from California are available and inexpensive.  If it's available,
  garnish the spread with chopped chervil or tarragon.
  Serving size:  1/4 cup
       54    calories
      0.3    gram fat 0 mg. cholesterol 175 mg. sodium without added

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Recipe ID 29903 (Apr 03, 2005)

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