Nothing beats easy, quick, and refreshing recipes for summer, like this delicious artichoke pâté, perfect as a starter or appetizer served with slices of toasted bread. Artichokes can be prepared in various ways and are always an excellent choice for cold dishes. Their tender, creamy-textured hearts can also be used in exotic salads. Today's recipe is an artichoke pâté with a magnificent flavor and a very smooth texture, as we will use only the hearts,...
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Clean the artichokes by removing the leaves and stems, using only the hearts.
Boil the artichoke hearts in salted water with lemon juice until tender.
Drain the artichoke hearts and process them into a paste.
Transfer the artichoke purée to a bowl and mix it with the eggs, grated Parmesan cheese, salt, and pepper.
Pour the mixture into a loaf pan lined with aluminum foil.
Bake the pâté in a preheated oven at 200°C (392°F) in a water bath for 35 minutes. Set aside to cool.
Finely chop the onion and garlic, then sauté them in butter over low heat until the onion becomes translucent.
Add the white wine and cook for 5 minutes to let the alcohol evaporate.
Add the mustard and heavy cream, continuing to cook until the sauce reduces slightly and thickens. Season with salt and pepper.
Remove the sauce from the heat and strain it through a sieve.
Make sure to use fresh artichokes for the best flavor and texture.
When boiling the artichokes, add a bit of lemon juice to prevent discoloration.
For a smoother sauce, ensure you strain it well after cooking.
Serve the pâté with toasted bread or crackers for added crunch.
Can I use canned artichokes instead of fresh ones?
Yes, you can use canned artichokes, but fresh ones will provide a better texture and flavor.
Can I make the pâté ahead of time?
Yes, you can prepare the pâté a day in advance and store it in the refrigerator. Serve it chilled or at room temperature.
What type of mustard works best for the sauce?
Dijon mustard is recommended for its smooth texture and tangy flavor.
Can I substitute heavy cream in the sauce?
You can use half-and-half or a plant-based cream alternative for a lighter option.
How do I know when the pâté is fully cooked?
The pâté should be firm to the touch and set in the center when fully cooked.
