Artichoke Paste

Title:
Artichoke Paste

Yield:
1 Cup

Categories:
Ornish,
Appetizers,
Vegan




Ingredients:





     4    Giant artichokes (to 5)


          Juice of 1 lemon


     3 lg Pieces of lemon peel


     2 tb Finely diced onion or


          -shallots


     2    Garlic cloves, thinly sliced


     1    Bay leaf


     3    Sprigs of thyme, or a couple


          -of pinches dried


     1 sm Branch of tarragon or


          1/4 teaspoon dried


     4    Sprigs of parsley


          Salt


          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 BobbieB1@aol.com on Aug 10, 1997