Preparation

• Put on a pair of disposable gloves to prevent your hands and nails from darkening.

  Clean the artichokes
  – cut off and remove the stem;
  – remove the tougher outer leaves;
  – cut each artichoke to about one third of its length [cut off the top third] removing the tip [this is the toughest part of the leaves];
  – cut the artichoke in half;
  – remove the “barbetta” (the inner fuzz in the heart of the artichoke) with the help of a knife;
  – cut the heart into slices or wedges;
  – immediately sprinkle the artichokes with lemon juice to prevent them from darkening.

  Blanch the artichokes
  – bring salted water to a boil in a small saucepan;
  – add the cleaned and cut artichokes;
  – add the white wine;
  – cook over low heat for about 10 minutes until tender (a fork should easily enter the heart);
  – drain the artichokes;
  – transfer them to a bowl and sprinkle again with lemon juice to prevent discoloration.

• Place in the mixer:
  – the blanched artichokes;
  – a pinch of salt;
  – a pinch of pepper;
  – 2 tsp lemon juice;
  – 2 tsp extra virgin olive oil;
  and blend until you obtain a cream.
  With these amounts you will get a paté with a creamy, spreadable consistency.

  For a more fluid and velvety consistency:
  – slightly increase the quantities of lemon juice and extra virgin olive oil;
  or add a little liquid at a time, chosen from:
  – water or water + a vegetable stock cube;
  – vegetable broth.

  Your light artichoke paté is ready.

  Enjoy!

  

• The light artichoke paté is perfect to serve as a side dish or to use in the preparation of:
  – appetizers, first and second courses.

  A versatile ingredient, it adds creaminess and flavor with lightness:
  – sauce and finishing for pasta and risottos;
  – alternative to béchamel in baked rice and pasta, lasagna and cannelloni;
  – alternative to eggs in meatballs, meatloaf, burgers and mini burgers, fillings and stuffings;
  – dip and dressing for raw vegetables, salads and potatoes;
  – sauce and condiment to accompany meat, fish, cheeses or eggs;
  – filling for crepes, flatbreads, wraps;
  – filling for sandwiches, sandwiches and toasts;
  – spread for bruschetta, crostini and canapés;
  – topping for pizza or focaccia after baking.