Today I offer you a very simple recipe with the intense flavor of artichokes and the scent of lemon: the artichoke stems pâté.
In my house, since I was a child, artichoke stems were never considered waste. When my mom cooked artichokes, she would never throw the stems away because they were considered part of the artichoke and therefore always used in recipes: for example, cut into pieces (about 2-3 inches long) and cooked in the sauce of stuffed artichokes, or chopped or diced in the case of artichoke sauce.
This is why I don’t naturally think of this artichoke stems pâté as a no-waste recipe. Even though I labeled it as such and included it in the collection of no-waste and recycling recipes, given that it involves stems. 😊
But the truth is that the last time I cooked stuffed artichokes… well, yes, I set them aside. I mean… let’s say I put them aside because of practicality and a panic of help!-it’s-late-I-need-to-hurry!, I cut the stems and put them in the fridge telling myself… I’ll think about it tomorrow! (Gone with the Wind taught me well! 😀).
And the next day, it was so convenient to find these stems in my hands!
It was almost like receiving a gift of a few more artichokes, which gave me the idea for this new recipe, which I now give to you. 🤗
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If you like artichokes, in addition to the two recipes I mentioned a moment ago, I also leave you links to two other recipes and the complete collection of my recipes with artichokes, take a look! 👇
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 1 small jar
- Cooking methods: Stovetop
- Cuisine: No-waste
- Seasonality: Winter
Ingredients
- 5 oz artichoke stems (from 4-5 artichokes, depending on length)
- Half lemon
- Half onion
- Half clove garlic
- 1 tsp extra virgin olive oil
Tools
- Pan
- Chopper
Steps
Peel the stems. Keep a piece of lemon handy to rub on your fingertips and the stems.
Cut the stems into pieces and cook them in a pan with the chopped onion and a drizzle of oil. It will take 15-20 minutes with the lid closed. Add a little water if needed.
Once cooked, transfer them to a small food processor cup, add half a clove of garlic and the juice of half a lemon, and chop until you get a coarse pâté consistency.
It’s also great warm (I ate some while blending 😊). I prepared it in the evening and consumed it cold the next day.
I moistened it with lemon juice, sealed it in a container, and it kept perfectly without darkening.I recommend this artichoke stems pâté spread on bread or crostini as an appetizer or snack for an aperitif, but it’s also excellent as a sauce for sandwiches instead of mayonnaise. Try it! 😊
Advice on Salt-Free
The artichoke is one of those vegetables with an intense flavor that doesn’t really need added salt, and the combination with lemon perfectly completes and combines the flavors. If you want to enrich your pâté with flavors, you can add: grated lemon peel, pepper, parsley, extra garlic, all together or one at a time trying the combinations you like best.
If you are interested in reducing or eliminating salt, always remember to:
■ Gradually decrease the salt, the palate needs to gradually get used to it and should not notice the progressive reduction.
■ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granules
■ Prefer fresh foods.
■ Avoid boiling, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
■ Avoid bringing the salt shaker to the table!
■ Occasionally break the rule. It’s good for the mood and helps to persevere.
If you don’t want to or cannot give up salt:
■ You can still try my recipes by salting according to your habits.
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As always, you can also find me on my Facebook page, on my Pinterest boards, in my two groups: Catia’s Group, In the Kitchen and Beyond and Just What I Was Looking For! and if you feel like it… subscribe to my Newsletter.
