Artichoke spread
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Artichoke spread
  Artichoke    Appetizers    Spreads  
Last updated 6/12/2012 1:05:07 AM. Recipe ID 29921. Report a problem with this recipe.
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      Title: Artichoke spread
 Categories: Appetizers
      Yield: 6 Servings
           Stephen Ceideburg
      4 lg Artichokes
      2 c  Water
      1    Lemon, juice only
      2 c  Vegetable or chicken stock
      1    Bay leaf
      2    Garlic cloves, finely
      1    Shallot, finely chopped
      1 tb Extra-virgin olive oil
      1 tb Chopped fresh thyme (or 1
           -teaspoon dried thyme)
      1    Lemon, zest only
           Salt and freshly ground
           -black pepper to taste
  Remove and discard all but the tenderest inner leaves from the
  artichokes. Cut artichoke into quarters and remove the fuzz choke.
  Chop the hearts into 1/4-inch dice and place in water mixed with the
  lemon juice to vent discoloration. Drain.
  Heat the olive oil in a saucepan. Add the garlic, shallots and
  artichokes and saute a few minutes. Add the stock and bay leaf. Bring
  to a boil, reduce heat, and simmer until the artichokes are tender,
  10 to 15 minutes. Drain, reserving the liquid. Remove and discard the
  bay leaf,
  Place artichokes, garlic, shallot, lemon zest and thyme in a food
  processor. Puree to a smooth paste, adding reserved cooking liquid as
  necessary to make a spreadable consistency. Season to taste with salt
  and pepper. Cover and chill.
  Yields 1 cup.
  PER TABLESPOON: 20 calories, 1 g protein, 3 g carbohydrate, 1 g fat
  (0 g saturated), 0 mg cholesterol, 14 mg sodium, 1 g fiber,
  Robin Davis writing in the San Francisco Chronicle, 3/24/93.
  Posted by Stephen Ceideburg

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Recipe ID 29921 (Apr 03, 2005)

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