Artichoke Puree Recipe
Try this brand new recipe of Artichoke Puree drowned in heavy cream and chicken stock. Garnished with fresh parsley and whipped sour cream, Artichoke Puree can be served chilled. If you have already tried other artichoke recipes, this one is surely gonna stand out. So why wait?
Ingredients
1 can (10-1/2 ounce) water-pack artichoke hearts
2 cups slightly gelatinous chicken stock
1/4 to 1/2 teaspoon crumbled dried oregano
1/2 teaspoon chicken stock base
1/4 teaspoon salt
2 tablespoons fresh lemon juice
1/2 cup half-and-half cream
1/2 cup heavy cream
Thinly sliced lemon
Minced fresh parsley and/or chives
Sour cream whipped with soy sauce
Directions
Drain artichoke hearts and puree with stock and oregano.
Pour into saucepan and heat slowly.
Add seasonings and creams and adjust to taste.
Cool, chill and adjust seasonings.
Pour into saucepan and heat slowly.
Add seasonings and creams and adjust to taste.
Cool, chill and adjust seasonings.
