Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

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

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

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: 1/4 cup 54 calories 0.3 gram fat 0 mg.
cholesterol 175 mg. sodium without added salt Posted to MM-Recipes
Digest V4 #210 by on Aug 10,

Nutrition (calculated from recipe ingredients)
Calories: 616
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 389.5mg
Potassium: 2837.6mg
Carbohydrates: 145.7g
Fiber: 26.4g
Sugar: 66.2g
Protein: 20.9g

Scale this recipe to Servings [?]