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Artichoke spread
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| Artist: |
_ |
| Categories: |
Appetizers, Artichoke, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | Stephen Ceideburg | | 4
| large | Artichokes | | 2
| cup | Water | | 1
| | Lemon, juice only | | 2
| cup | Vegetable or chicken stock | | 1
| | Bay leaf | | 2
| | Garlic cloves, finely | | | -chopped | | 1
| | Shallot, finely chopped | | 1
| tbsp | Extra-virgin olive oil | | 1
| tbsp | Chopped fresh thyme (or 1 | | | -teaspoon dried thyme) | | 1
| | Lemon, zest only | | | Salt and freshly ground | | | -black pepper to taste |
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Procedures:
| 1 | Remove and discard all but the tenderest inner leaves from the artichokes. | | 2 | Cut artichoke into quarters and remove the fuzz choke. | | 3 | Chop the hearts into ?inch dice and place in water mixed with the lemon juice to vent discoloration. | | 4 | Drain. | | 5 | Heat the olive oil in a saucepan. | | 6 | Add the garlic, shallots and artichokes and saute a few minutes. | | 7 | Add the stock and bay leaf. | | 8 | Bring to a boil, reduce heat, and simmer until the artichokes are tender, 10 to 15 minutes. | | 9 | Drain, reserving the liquid. | | 10 | Remove and discard the bay leaf, place artichokes, garlic, shallot, lemon zest and thyme in a food processor. | | 11 | Puree to a smooth paste, adding reserved cooking liquid as necessary to make a spreadable consistency. | | 12 | Season to taste with salt and pepper. | | 13 | Cover and chill. | | 14 | Yields 1 cup. | | 15 | 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 |
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