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Recipe Name: Artichoke Spread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 6

Stephen Ceideburg
4 Artichokes
2 Cup(s) Water
1 Lemon, juice only
2 Cup(s) Vegetable or chicken stock
1 Bay leaf
2 Garlic cloves, finely
1 Shallot, finely chopped
1 Tablespoon(s) Extra-virgin olive oil
1 Tablespoon(s) 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 1/4-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 From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 67
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 177.7mg
Potassium: 357.3mg
Carbohydrates: 14.7g
Fiber: 4g
Sugar: 5.7g
Protein: 3.3g

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