4 lg Artichokes
2 c Water
1 Lemon; juice and zest of
2 c Vegetable or chicken stock
1 Bay leaf
2 cl Garlic; finely chopped
1 Shallot; finely chopped
1 tb Extra-virgin olive oil
1 tb Fresh thyme; chopped -OR-
1 ts Dried thyme
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.
