Artichoke Purée

Preparation info

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By Ben Shewry

Published 2012

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  • 30 ml (1 fl oz) grape seed oil
  • 8 artichoke hearts and stems (reserved from opposite), thinly sliced
  • table salt, to taste
  • 125 ml (4 fl oz/½ cup) water


In a medium saucepan, heat the oil over low heat, add the artichoke and a pinch of salt and sweat for 15 minutes or until tender without colouring. Add the water and simmer for 5 minutes.

Remove from the heat and tip the contents of the pan into an upright blender. Blend on high speed for 5 minutes or until silky smooth. Check the seasoning and pass through a fine sieve. Store, covered with a piece of baking paper to prevent a skin forming, in an airtight container.