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Ingredientes
- 4 lrg Artichokes
- 2 c. Water
- 1 x Lemon, juice only
- 2 c. Vegetable or possibly chicken stock
- 1 x Bay leaf
- 2 x Garlic cloves, finely minced
- 1 x Shallot, finely minced
- 1 Tbsp. Extra-virgin extra virgin olive oil
- 1 Tbsp. Minced fresh thyme (or possibly 1 tsp. dry thyme)
- 1 x Lemon, zest only Salt and freshly grnd black pepper to taste
Direcciones
- Remove and throw away 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 extra virgin olive oil in a saucepan. Add in the garlic, shallots and artichokes and saute/fry a few min. Add in the stock and bay leaf. Bring to a boil, reduce heat, and simmer till the artichokes are tender, 10 to 15 min.
- Drain, reserving the liquid. Remove and throw away 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 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 6 servings | |
| Calories 43 | |
| Calories from Fat 22 | 51% |
| Total Fat 2.45g | 3% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 114mg | 3% |
| Total Carbs 5.63g | 2% |
| Dietary Fiber 3.3g | 11% |
| Sugars 0.58g | 0% |
| Protein 1.16g | 2% |
