Artichoke Purée

Artichoke Purée

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

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


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


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.


2 servings


Sauce/Dressing/Rub, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals