Artichoke spread Recipe

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Artichoke spread

Artist:	_	Yield:	6
Categories:	Appetizers, Artichoke, Vegetables	Rating:	0
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Ingredients:

		Stephen Ceideburg
4	large	Artichokes
2	cup	Water
1		Lemon, juice only
2	cup	Vegetable or chicken stock
1		Bay leaf
2		Garlic cloves, finely
		-chopped
1		Shallot, finely chopped
1	tbsp	Extra-virgin olive oil
1	tbsp	Chopped fresh thyme (or 1
		-teaspoon dried thyme)
1		Lemon, zest only
		Salt and freshly ground
		-black pepper to taste

Procedures:

1	Remove and discard all but the tenderest inner leaves from the artichokes.
2	Cut artichoke into quarters and remove the fuzz choke.
3	Chop the hearts into ?inch dice and place in water mixed with the lemon juice to vent discoloration.
4	Drain.
5	Heat the olive oil in a saucepan.
6	Add the garlic, shallots and artichokes and saute a few minutes.
7	Add the stock and bay leaf.
8	Bring to a boil, reduce heat, and simmer until the artichokes are tender, 10 to 15 minutes.
9	Drain, reserving the liquid.
10	Remove and discard the bay leaf, place artichokes, garlic, shallot, lemon zest and thyme in a food processor.
11	Puree to a smooth paste, adding reserved cooking liquid as necessary to make a spreadable consistency.
12	Season to taste with salt and pepper.
13	Cover and chill.
14	Yields 1 cup.
15	Per tablespoon: 20 calories, 1 g protein, 3 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 14 mg sodium, 1 g fiber, robin davis writing in the san francisco chronicle, 3/24/93