---------- Recipe via Meal-Master (tm) v8.05

     Title: Artichoke Paste
Categories: Ornish, Appetizers, Vegan
     Yield: 1 Cup

     4    Giant artichokes; up to 5
     1    Lemon; juice of
     3 lg Lemon peel pieces
     2 tb Onion or shallots;
          - finely diced
     2 cl Garlic; thinly sliced
     1    Bay leaf
     3    Thyme sprigs -OR-
     2 pn Dried thyme
     1 bn Tarragon -OR-
   1/4 ts Dried tarragon
     4    Parsley sprigs
          Salt
          Black pepper;
          - freshly ground
          Fresh lemon juice or
          - tarragon vinegar;
          - to taste
          Chervil or tarragon;
          - chopped, for garnish

 Trim the artichokes down to their hearts (they can be quartered)
 and 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 when the large spring artichokes
 from California are available and inexpensive. If it's available,
 garnish the spread with chopped chervil or tarragon.

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