Recipe - Artichoke Spread

Stephen Ceideburg
4 lg 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 tablespoon Extravirgin olive oil
1 tablespoon 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
1/4inch 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 www.synapse.com/~gemini