Artichoke Purée

Preparation info
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By Sat Bains

Published 2012

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For the Artichoke Purée

  • 250 g artichokes, washed skins still intact
  • 150 g salted butter
  • 500<


Evenly slice the artichokes 5mm thick to ensure even cooking. Sweat on a low heat with the butter and cook until tender and slightly caramelised.

Add the chicken stock and simmer for a further 10-15 minutes. Season to taste with salt. Blend until completely smooth. Correct the seasoning and pass through a chinoise. Store in the fridge until needed.