Monday, 8 May 2017

Roasted Artichoke Paté


It's hard to believe that with little more than three ingredients you can produce such a delicious finished dish. the last of my Jerusalem artichokes have now been dug up, leaving only a few for next winter's harvest. They have long been a favourite vegetable of mine, you have only to type "artichoke" into the search box at the top left of my blog home page to see how many recipes I have created using them and of course artichokes simply roasted in oil and served as a vegetable, are delicious.

For this recipe you will need;
400gm of Jerusalem artichokes
250gm of cream cheese
1 clove of garlic, crushed
1 teaspoon of Marigold bouillon powder or 1/2 teaspoon of salt
1/4 teaspoon of coarsely ground black pepper
2 teaspoons of oil for roasting the artichokes.

Begin by scrubbing the artichokes, cutting them in half length ways and rubbing with the oil before roasting in a hot oven (200) for 15 minutes or until the artichokes are tender and have taken on some dark brown caramelisation, Allow to cool completely.
I make my own cream cheese by straining kefir over a couple of days, it produces a cream cheese that has far more flavour, with a pleasant acidity. You can substitute commercially available cream cheese.
When the artichokes are cool, blend them in a food processor until they form a coarse puree, then add all remaining ingredients, process on pulse until fully incorporated.




Notes:
I enjoy the extra texture that leaving the caramelised ends and skin bring to the paté so I leave them on.
This paté is delicious served with crackers or toasted sourdough, but it also makes an excellent sauce for cooked and drained spaghetti, reserve a tablespoon of the pasta cooking liquid to slacken the sauce if needed.

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