Terug

Artichoke paste

  1. In a mixer bowl, place the artichoke pieces, peeled garlic, the zest from half the lemon, the juice, olive oil, salt pepper. Blend until you obtain a creamy mixture.
  2. Add a little olive oil if necessary
  3. Finish by adding grated parmesan and blending once more.
  4. Pour into the ceramic artichoke cocotte, sprinkle with a little olive oil and sprinkle with chopped basil.
  5. Chill before serving.

800 g tinned or frozen artichoke hearts

150 ml olive oil

1/4 organic lemon

40 g parmesan

1 garlic clove

1 pinch of fine salt

2 turns of the black pepper mill

A few fresh green basil leaves