Artichoke paté, a tasty cream that can be used on crostini, to fill sandwiches, or to dress pasta, alone or with other ingredients. A creamy pesto based on artichokes, almonds, garlic, parsley, and parmesan, with a touch of lemon zest that adds freshness and aroma… it prepares quickly and can be stored in the refrigerator for a couple of days. In this case, I used both the artichoke hearts and their stems, but you can also use just the stems, which you might have left over from other preparations.
Try this recipe, and if you like, take a look at these tasty suggestions:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 3-4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 87.90 (Kcal)
- Carbohydrates 5.50 (g) of which sugars 0.75 (g)
- Proteins 3.08 (g)
- Fat 6.30 (g) of which saturated 0.48 (g)of which unsaturated 0.16 (g)
- Fibers 3.03 (g)
- Sodium 103.57 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz artichokes (net of waste)
- 1.4 oz peeled almonds
- 1 clove garlic
- lemon zest
- 1 tbsp parmesan
- parsley
- extra virgin olive oil
- salt
- pepper (to taste)
Tools
- Mixer
- Pan
- Bowl
- Grater
Preparation
Clean the artichokes by removing the outer leaves, thorny tips, and any internal fuzz. If you use the stems, peel them to remove the more fibrous outer layer.
As you clean them, immerse them in a bowl with water and lemon juice to prevent them from browning.
Cut the artichokes into small wedges, and their stems into slices. Place them in a pan with a drizzle of oil, a splash of water, and a pinch of salt (1).
Cook them over medium-low heat until they are tender. If necessary, add more hot water.
At the end, remove any remaining liquid and let them cool.
Put the cooked artichokes in a mixer, add the almonds, one clove of garlic, and a bunch of parsley (2).
Blend until you get a cream, gradually pouring in extra virgin oil (3).
Transfer the artichoke cream to a container, add the grated zest of about half a lemon and a tablespoon of grated parmesan (you can add more if you like).
Adjust salt and pepper and mix well.
The artichoke paté is ready. If you don’t consume it immediately, cover the surface with extra virgin oil and store it in the fridge in a closed container.
Tips and Notes
Instead of cooking them in a pan, you can boil the artichokes in boiling water or steam them.
You can replace the almonds with walnuts or pine nuts.
You can increase the amount of parmesan if you like, or you can omit it if you want a completely vegetable paté.
You can replace the parsley with 2-3 leaves of fresh basil.
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