Artichoke Purée

Artichoke Purée

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Credit: Chris “CJ” Jacobson, Chef, The Yard, Santa Monica, Calif.
The National Culinary Review, March 2010

Ingredients

2 large artichoke hearts
1 cup chicken stock
2 T. cream

Instructions

Method: Put artichokes in saucepot with chicken stock. Simmer until artichokes are tender and stock reduces by half. Add cream; reduce by half. Blend ingredients; season. Reserve.

Yield

2 servings

Tags

Sauce/Dressing/Rub, The National Culinary Review

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Association of Nutrition & Foodservice Professionals