|1||Lemon, juice only|
|2 cups||Vegetable or chicken stock|
|2||Garlic cloves, finely chopped|
|1||Shallot, finely chopped|
|1 tablespoon||Extra-virgin olive oil|
|1 tablespoon||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 ¼-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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