I’m not a big fan of artichokes, but this creamy artichoke pâté with parsley is so simple, very tasty, and spread on toasted bread before in the oven, it’s excellent!
The recipe is foolproof because after carefully cleaning the artichokes from thorns and interiors, they are boiled, blended, and seasoned with extra virgin olive oil and little else.
The artichoke pâté is a savory mousse that can also be used to dress a steaming pasta dish and can be used as a filling for a shell of crazy dough or puff pastry for a savory pie and also to make a sandwich with toast bread!
Here below the recipe for creamy artichoke and parsley pâté I leave you some recipes of other savory mousses for delicious appetizers!
CREAMY ARTICHOKE PÂTÉ WITH PARSLEY
La cucina di ASI
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients RECIPE CREAMY ARTICHOKE PÂTÉ WITH PARSLEY
- 4 artichokes
- to taste extra virgin olive oil
- 5 sprigs parsley
- 1/3 clove garlic
- to taste salt
- to taste pepper
Tools RECIPE CREAMY ARTICHOKE PÂTÉ WITH PARSLEY
#ADV
- Saucepans
- Knives
- Mixer
FOR THE PREPARATION OF THE RECIPE CREAMY ARTICHOKE PÂTÉ WITH PARSLEY
For this creamy artichoke-based sauce, you initially need to clean the artichokes, also preparing a bowl with water and lemon juice to put the vegetables in as you clean them to prevent oxidation.
I clean the artichokes by removing the outer and harder leaves.
I also cut off the top part with the thorns and remove the annoying central barba.
As I perform these tasks, I place the artichokes in a bowl with water and lemon juice to prevent the vegetables from turning brown.
Then I boil the artichokes in a pot with boiling water, letting them boil for about 15/20 minutes.
Once cooked, I drain them (if you wish, keep some cooking water to add to the extra virgin olive oil and salt and pepper when blending everything) and put them in the mixer.
At this point, to finish the recipe for creamy artichoke pâté with parsley, all that’s left to do is blend everything together, adding extra virgin olive oil and a generous sprig of parsley, for me, abundant!
We adjust the fluidity of the creamy artichoke pâté and also the saltiness of the savory mousse.
Cover with plastic wrap and leave in the refrigerator until ready to use this very simple savory recipe!
Enjoy your meal!
Annalisa
OTHER RECIPES
We can
vary the preparation of the creamy artichoke pâté with parsley by adding finely chopped almonds or grated Parmesan cheese or some pitted black olives.
It keeps for 2/3 days in the refrigerator in airtight containers.
It keeps for 2/3 days in the refrigerator in airtight containers.
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