Artichoke pâté

I can guide you in preparing the artichoke pâté, a tasty and versatile spread. Here is the recipe:

Ingredients

• 500 g of cleaned artichokes
• 1 clove of garlic
• Juice of 1 lemon
• 100 ml of extra virgin olive oil
• Salt and pepper to taste
• 1 bunch of parsley (optional)
• Grated Parmesan cheese (optional, for a richer variant)

Preparation

1. Start by cleaning the artichokes, removing the outer hardest leaves, the tips, and the inner choke (if present). Cut them into wedges and immerse them in water acidulated with lemon juice to prevent discoloration.
2. Drain the artichokes and steam them for about 10 minutes, or until they have softened. If you don’t have a steamer, you can cook them in a pot with a little bit of water at the bottom.
3. Once cooked, drain them well and let them cool.
4. Transfer the artichokes to a blender and add the garlic, extra virgin olive oil, salt, pepper, and parsley if you have chosen to use it.
5. Blend everything until you achieve a smooth and homogeneous cream.
6. Taste and adjust the seasoning with salt and pepper if necessary. If you desire a creamier texture, you can add more oil in a thin stream while blending.

For a richer and tastier variant, you can also add grated Parmesan cheese before blending.

Curiosity

Artichoke pâté is excellent spread on croutons for an appetizer or snack, but it can also be used to dress pasta or as a base for sauces and dressings. In Italy, artichokes are very much appreciated, and this pâté celebrates their delicate yet distinctive flavor.