Artichoke Pâté

Instructions

1. First break the stem off close to the base of the artichoke. Holding the bottom up, bend a lower leaf back until it snaps. Then pull it off.
2. Wash them and immediately rub with lemon to prevent it from oxidizing and turning brown.
3. In 3 liters of water put the juice of 2 lemons. Bring to a boil.
4. Lower the heat and add the artichoke bottoms. Cook for about 30 to 40 minutes until tender when pierced with a knife.
5. Let cool.
6. In a bowl and with your hands remove all the meat from the leaves.
7. When you reach the heart, carefully remove all the hairs from it and cut into small dices.
8. Place half of the dices with the rest of the meat and reserve the rest.
9. Add the mayonnaise and start processing with help of a mini-pimer.
10. When it is all well integrated add same freshly ground pepper and the rest of the artichockes heart cut in dices, parmesan cheese and move with help of a spoon. Once you try it you'll see how amazing it is with some of these artichocke pieces, changes the texture completely.
11. Try for salt after adding the cheese, add more if necessary.
12. Place the filling in 4 moulds and grate some more cheese on top.
13. Take to the pre-heated oven for 15 minutes at 200ºC and 10 more with the grill on.
14. Once it is golden, take out. Let it chill before unmolding.
15. Eat with toasts and good company!

• Ready in : 80 Minutes
• Course : Appetizer, Bar Food
• Recipe Type : Appetizers, Creative, Vegetarian
• Ingredient : artichoke, lemon, mayonnaise, parmesan cheese