Artichoke and Potato Puree A {1/2 pound} russet; (baking) potato
A {9-ounce} box frozen artichoke hearts; thawed and chopped
1 1/2 tb Unsalted butter
In a small saucepan combine the potato, peeled and cut into 1/2-inch
pieces, with enough cold water to cover it by 1 inch and simmer it,
covered, for 10 to 15 minutes, or until it is very tender. While the
potato is cooking, in a small skillet cook the artichoke hearts in
the butter with salt and pepper to taste over moderate heat,
stirring, until they are very tender. Drain the potato, return it to
the pan, and cook it covered, over moderate heat, shaking the pan,
for 30 seconds, or until excess liquid is evaporated. Force the
artichoke mixture and the potato through a food mill fitted with a
medium disk into a bowl, discarding the solids, and season the puree
with salt and pepper.
Makes about 2 cups, serving two. Artichoke and Potato Puree printer friendly version located here. (Just the recipe. Nothing else.)
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