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Recipe Name: Artichoke And Potato Puree Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

A {1/2 pound} russet
baking potato
A {9-ounce} box frozen
artichoke hearts thawed
and chopped
1 1/2 Tablespoon(s) Unsalted butter
In a small saucepan combine the potato, peeled and cut into 1/2-inch
pieces, with enough cold water to cover it by 1 inch and simmer it,
covered, for 10 to 15 minutes, or until it is very tender. While the
potato is cooking, in a small skillet cook the artichoke hearts in the
butter with salt and pepper to taste over moderate heat, stirring,
until they are very tender. Drain the potato, return it to the pan,
and cook it covered, over moderate heat, shaking the pan, for 30
seconds, or until excess liquid is evaporated. Force the artichoke
mixture and the potato through a food mill fitted with a medium disk
into a bowl, discarding the solids, and season the puree with salt and
pepper. Makes about 2 cups, serving two. Gourmet December 1993
Converted by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 649
Calories From Fat: 159
Total Fat: 18.2g
Cholesterol: 45.8mg
Sodium: 428.4mg
Potassium: 3059.8mg
Carbohydrates: 111.8g
Fiber: 31g
Sugar: 2.9g
Protein: 22.4g

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