Artichoke herb purée
My crop of artichokes is just one-half inch tall under grow lights in the spare bedroom. (It is still frigid February in West Virginia as I write this, and they've only just emerged day before yesterday). But isn't it lovely to lay eyes on a full-grown artichoke flower, and their versatility in healthy cuisine is a wonder to consider. Therefore, I offer this picture, while I reach for a can of artichoke hearts, already cooked in salted water. This recipe calls for 10 artichoke hearts—but if there are only 3 gigantic ones in one can of hearts, that will work too.
For the herb part of this recipe, I'll take credit for growing this Italian parsley which I nurtured through icy winter temperatures under a makeshift mini-greenhouse made of a plastic storage box. I gathered enough of the herb from the heart of the patch to make 1-1/2 tablespoons chopped... could have done with a bit more. I haven't any fresh rosemary today, but this will do nicely....
10 artichoke hearts packed in brine, drained
2 tablespoons of olive oil
4 tablespoons of vegetarian broth
2 tablespoons fresh herbs, parsley, rosemary
Alternatively, you can replace all of the olive oil with vegetarian broth to make this a very low fat purée. Chop the fresh herbs first, and set aside. Whirl the artichokes in a food processor, adding the olive oil and broth a spoonful at a time until the mixture is smooth. Stir in the herbs before serving. Drizzle a bit more olive oil on top and grind fresh black pepper on top as you wish.
Shown here: artichoke purée under grilled wild salmon, with 4-minute steamed baby green beans and plain white kidneys beans warmed for one minute, altogether a wonderful low carbohydrate dinner for Sunday night with my love.