I’m not a big lover of artichokes but this creamy artichoke pâté with parsley is so simple, very flavorful and excellent to spread on bread crostini toasted in the oven!
The recipe is foolproof because after carefully cleaning the artichokes of the thorns and the inner choke, they are boiled, blended and flavored with extra virgin olive oil and little else.
The artichoke pâté is a savory mousse that can also be used to dress a steaming plate of pasta and we can use it as a filling for a shortcrust or puff pastry shell for a tasty savory pie or to make a sandwich with toast bread!
Below I leave the recipe for the creamy artichoke and parsley pâté and some other savoury mousses for tasty appetizers!
CREAMY ARTICHOKE PÂTÉ WITH PARSLEY FOR SPREADING
The Kitchen of ASI
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 20 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
- Hand blender
FOR THE PREPARATION OF THE RECIPE CREAMY ARTICHOKE PÂTÉ WITH PARSLEY FOR SPREADING
For this creamy artichoke sauce you first need to clean the artichokes, preparing a bowl with water and lemon juice; place the vegetables in it as you clean them to prevent oxidation.
I clean the artichokes by removing the outer tougher leaves.
I also cut off the top with the thorns and remove the annoying inner choke.
As I do these operations I put the artichokes in a bowl with water added with lemon juice so the vegetable does not darken.
Then I boil the artichokes in a pot of boiling water, letting them cook for about 15-20 minutes.
When cooked I drain them (if you like, keep a little of the cooking water to add later with EVOO, salt and pepper when blending everything) and put them in the blender.
At this point, to finish the recipe for the creamy artichoke pâté with parsley, all that remains is to blend everything together adding extra virgin olive oil and a generous bunch of parsley—at least for me!
Adjust the consistency of the creamy artichoke pâté and also the seasoning of the savory mousse.
Cover with plastic wrap and leave in the refrigerator until the moment you use this very simple savory recipe!
Enjoy!
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 2-3 days in the refrigerator in airtight containers.
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