Artichoke Puree

Name: Artichoke Puree
Cuisine: French
Ingredients: Pepper from the mill; Salt; 1 heaping tablespoon finely chopped fresh tarragon leaves; ⅛ teaspoon finely grated lemon rind; ¼ cup unsalted butter; 1½ cups hot mashed potatoes (½ recipe); 6 large or 9 smaller cooked hot artichoke bottoms

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Serve with veal and poultry.

Ingredients

6 large or 9 smaller cooked hot artichoke bottoms
1½ cups hot mashed potatoes (

Europe
France
Side dish
Gluten-free
Vegetarian

Method

Puree the artichoke bottoms in a blender or food processor. Blend with the mashed potatoes. Stir in the butter, lemon rind, and tarragon and season with salt and pepper.