The artichoke stem pâté is a delicious sauce made with artichoke stems or hearts when the artichokes are old and tough.
The artichoke stems are sweet and flavorful: they need to be cleaned and washed, but then can be used in many ways. This pâté is a waste-free recipe in two ways. On one hand, it prevents the artichoke stems from being thrown away as scraps; on the other hand, it maximizes the use of ingredients, as cooking artichokes and stems in two different ways results in two preparations. For example, this waste-free recipe can be prepared along with Sicilian stuffed artichokes.
The artichoke stem pâté is a true pesto, thick and creamy. It’s perfect to spread on crostini or crackers for an appetizer, and it’s also a good condiment for dried, fresh, or even ravioli pasta. It’s such a nice recipe that I even prepared it on television, in the episode of March 24, 2021 of “Quel che passa il convento“, the TV2000 cooking show. Amidst chatting, I also prepared the artichoke, potato, and béchamel flan, the coffee panna cotta with cardamom cookieso, and the soft passito cake with amaretti and peaches.
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Steaming
- Cuisine: Italian
- Energy 104.20 (Kcal)
- Carbohydrates 4.53 (g) of which sugars 0.49 (g)
- Proteins 2.96 (g)
- Fat 9.05 (g) of which saturated 1.64 (g)of which unsaturated 2.60 (g)
- Fibers 2.26 (g)
- Sodium 100.12 (mg)
Indicative values for a portion of 40 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
What You Need to Prepare the Artichoke Stem Pâté
- 5.3 oz artichokes (stems only, already cleaned)
- 0.7 oz Parmigiano Reggiano DOP (grated)
- 1.1 oz almonds
- 1 clove garlic (germ removed)
- 4 tbsp extra virgin olive oil
- 1 pinch salt
- 1 sprig marjoram (leaves only)
Tools
To prepare this stem pesto, we can use a mortar if you have time and desire (it will turn out really good). A more practical and faster alternative is the immersion blender’s small mixer, perfect for this kind of preparations. Additionally, bamboo steamers are very useful for steaming. With this water and lemon steaming method, the stems will remain light and tasty.
- 1 Steamer Basket Paderno 49603-25
- 1 Immersion Blender Philips with spiralizer and mini mixer
How to Prepare Artichoke Stem Pâté
If we prepare the artichoke stem pâté to consume immediately, we can skip the steaming and work raw.
Carefully clean the stems, removing the outer, green, and fibrous part. Keep only the white and sweet core. Wash them and steam in water and lemon for just a few minutes, then allow them to cool briefly. To obtain 150 grams of cleaned stems, you will need the scraps of at least ten artichokes.
Place the stems, oil, and a pinch of salt in the mixer cup, and blend briefly. Then add the almonds, cheese, garlic (pressed with the garlic press) and marjoram. Blend at maximum speed until you achieve a homogeneous and very creamy mixture. Lastly, transfer the artichoke pâté into a clean glass jar, level the surface, and cover it with oil.
Store in the refrigerator.
Many More Secrets
Even though it’s a waste recycling recipe, the artichoke pâté is a true delight, perfect for dressing pasta, ravioli, and pansoti. It’s also an ideal preparation for serving when organizing a buffet, for which it’s always a good idea to provide a corner reserved for focaccia , bread, and crackers accompanied by various excellent spreadable preparations (such as the walnut sauce, the eggplant and pistachio pesto and the Genoese basil pesto). My recipe pairs well with the beautiful artichoke cream recipe from my friend and colleague Cinzia. Tired of throwing artichoke scraps into waste, we brainstormed: she came up with a hot, thick soup, and I made a pâté with almonds and parmesan. Two waste-free recipes worth trying.
If you’re looking for tips and secrets to use in the kitchen RETURN TO HOME, and you’ll find a section dedicated to this. Also follow me on Facebook and Instagram: you’ll find quick recipes, many useful tips, and you’ll never be out of dinner ideas again.
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