The CookingBites Recipe Challenge: Nov 2015-June 2017

Artichoke Pate

artichoke-pate2.jpg


Artichoke Pâté
From A Cook’s Bible: Gluten-free, Wheat-free & Dairy-free Recipes

8 artichokes, stems and very outer leaves removed, or 14 ounces bottled or canned artichoke hearts in water or oil, drained (1 tablespoon oil reserved)
2 garlic cloves, chopped
sea salt
1 tablespoon olive oil (optional)
1 ounce coarsely chopped arugula (optional)

If using fresh artichokes, place in two large saucepans of boiling water and return to a boil, then turn the heat down, cover with a lid and leave to simmer 30 to 40 minutes until you can pull the leaves off the artichokes easily. Drain, leave until cook enough to handle and remove all the leaves, then scrape out the hairy ‘chokes’, leaving the bottoms, known as the ‘hearts’.

If using artichokes preserved in oil, use one tablespoon of oil from the bottle or can; if not, use olive oil. Heat the oil in a small, heavy-bottom saucepan. Add the garlic and cook 30 seconds until just starting to brown. Tip into a bowl, add the artichoke hearts and arugula, if using, and blend with a stick blender to form a smooth, creamy paste; season lightly with salt. Alternatively, blend in a blender or food processor.
 
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creative said:
Artichoke Pate

artichoke-pate2.jpg


Artichoke Pâté
From A Cook’s Bible: Gluten-free, Wheat-free & Dairy-free Recipes

8 artichokes, stems and very outer leaves removed, or 14 ounces bottled or canned artichoke hearts in water or oil, drained (1 tablespoon oil reserved)
2 garlic cloves, chopped
sea salt
1 tablespoon olive oil (optional)
1 ounce coarsely chopped arugula (optional)

If using fresh artichokes, place in two large saucepans of boiling water and return to a boil, then turn the heat down, cover with a lid and leave to simmer 30 to 40 minutes until you can pull the leaves off the artichokes easily. Drain, leave until cook enough to handle and remove all the leaves, then scrape out the hairy ‘chokes’, leaving the bottoms, known as the ‘hearts’.

If using artichokes preserved in oil, use one tablespoon of oil from the bottle or can; if not, use olive oil. Heat the oil in a small, heavy-bottom saucepan. Add the garlic and cook 30 seconds until just starting to brown. Tip into a bowl, add the artichoke hearts and arugula, if using, and blend with a stick blender to form a smooth, creamy paste; season lightly with salt. Alternatively, blend in a blender or food processor.
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This recipe needs to be posted as a thread and then linked back here - I've PM'd you @creative on how to do that. Don't worry - everyone gets confused about it!
 
Well done @alexander! :bravo: Its over to you to choose the next ingredient. You can see what has been chosen before in the very first post in this thread. It doesn't really matter if it is something already chosen, though - so long as its not too recent. You also need to set a deadline - we normally allow about two weeks.
 
I'm not sure if cauliflowers are in season here at present. I shall need to check.

I think the majority of recipes in which I include cauliflower I've already posted.
 
Yorky said:
I'm not sure if cauliflowers are in season here at present. I shall need to check.

I think the majority of recipes in which I include cauliflower I've already posted.
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:ohmy: Do you not vary a recipe bit sometimes (meaning it would then be a new recipe and eligible for the challenge)? Or even develop an entirely new recipe?

I always see the challenge as an invitation to experiment and try out ideas. So I'll be looking at every which way I can cook cauliflower and how I can pair it with other flavours. I'm thinking about roasted cauliflower at the moment, with spices...
 
Yorky said:
I tried doing that a couple of years ago. Mine was a complete disaster and waste of a decent cauliflower.
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Oh dear. I will bear that in mind. Perhaps I'll go on the curry route instead. I know we both do Aloo Gobi but there must be many other options. :happy:
 
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