Artichoke Pâté

I can guide you in the preparation of the artichoke pâté, a tasty and versatile spreadable cream. Here is the recipe:

Ingredients

• 500 g of cleaned artichokes
• 1 clove of garlic
• Juice of 1 lemon
• 100 ml of extra virgin olive oil
• Salt and pepper to taste
• 1 bunch of parsley (optional)
• Grated Parmesan (optional, for a richer variant)

Preparation

1. Start by cleaning the artichokes, removing the tougher outer leaves, the tips and the inner choke (if present). Cut them into wedges and immerse them in water acidulated with lemon juice to prevent them from turning black.
2. Drain the artichokes and steam them for about 10 minutes, or until they have softened. If you don’t have a steamer, you can cook them in a pot with a little water at the bottom.
3. Once cooked, drain them well and let them cool slightly.
4. Transfer the artichokes to the food processor and add the garlic, extra virgin olive oil, salt, pepper and parsley if you have chosen to use it.
5. Blend everything until you obtain a smooth and homogeneous cream.
6. Taste and adjust the salt and pepper if necessary. If you want a creamier consistency, you can add more oil in a thin stream while blending.

For a richer and tastier variant, you can also add grated Parmesan before blending.

Curiosities

The artichoke pâté is excellent spread on bread crostini for an appetizer or a snack, but it can also be used to dress pasta or as a base for sauces and dressings. In Italy, artichokes are highly appreciated and this pâté celebrates their delicate yet distinctive flavor.