It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Artichoke Puree With Toasts
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- #50312
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
PUREE
3 cups diced cooked fresh or frozen artichoke hearts
OR
2 cans (14 ounce size) artichoke hearts, drained and diced
1 cup heavy cream
2 teaspoons lemon juice
salt and white pepper
1 1/4 cup chopped pistachio nuts
TOASTS
1 loaf (8 ounce size) small-diameter French bread
4 cloves garlic, halved lengthwise
1/2 cup olive oil
directions
To make Artichoke Puree: Combine in blender artichokes, cream, lemon juice, and salt and pepper to taste. Blend until pureed.
Pour into serving dish and shape top of mixture into a dome by smoothing sides upwards. Cover and refrigerate 2 to 3 hours.
Sprinkle with nuts just before serving.
To make Toasts: Preheat oven to 350 degrees F, slice French bread 1/4" thick.
Rub each slice with cut side of garlic clove, then brush both sides with olive oil.
Arrange on baking sheet. Bake in 350 degrees F oven for 20 minutes until dry and golden. Serve with Artichoke Puree.
added by
dominicaperez
nutrition data
Nutritional data has not been calculated yet.
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