Artichoke paste

1 Cup

Ingredients

QuantityIngredient
4Giant artichokes (to 5)
Juice of 1 lemon
3largesPieces of lemon peel
2tablespoonsFinely diced onion or shallots
2Garlic cloves, thinly sliced
1Bay leaf
3Sprigs of thyme, or a couple of pinches dried
1smallBranch of tarragon or
1/4 teaspoon dried
4Sprigs of parsley
Salt
Freshly ground black pepper
Fresh lemon juice or tarragon vinegar to taste
Chopped chervil or tarragon for garnish

Directions

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: ¼ cup

54 calories

0.3 gram fat 0 mg. cholesterol 175 mg. sodium without added salt Posted to MM-Recipes Digest V4 #210 by BobbieB1@... on Aug 10, 1997