Candied artichokes with pâté sauce recipe
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Total: 2 h Diners: 4
From autumn or spring, the artichoke is one of the most appreciated Vegetable Recipes in Spain. And that is usually considered one of the most difficult to work with. Nothing could be further from the truth, since with a few little tricks and a little patience, you can prepare the star dish of this Christmas: artichokes confit with fuagras sauce, a good, beautiful and cheap recipe to surprise your guests.
The truth is that artichoke eaters have been enjoying this vegetable for more than 2000 years (its first appearances date back to Egyptian times), when, just as they are today, they were highly appreciated for having multiple health benefits; among which stands out, its high water, fiber and inulin content, being very positive for fat burning, digestion and cholesterol control.
On this occasion they are accompanied by duck pâté (or, if you want to give a more sophisticated touch, fuagras) which gives a touch of luxury and “caprice” so typical of Christmas and also allows us to use the surplus of the one we have served as a starter to spread on toast.
It is very easy to prepare and its main difficulty lies in crushing everything very well to obtain a smooth, light and creamy cream. A dish with which to start the Christmas menu (or any other of the year) with very good foot.
Although artichokes can be found in very good canned or frozen, personally, I think it is not the same because the vast majority of brands abuse acidulants to avoid blackening and are too acidic, with a certain “canned taste”. Even so, if we look for a good canned food that only contains the Vegetable Recipes, water and salt; we will be almost as successful as if we buy it in season.
Although if we buy it when it’s time, we respect the natural cycle of Vegetable Recipes and we make sure to eat healthy and 100% natural food. Also, if like me, you’re a big fan of this vegetable, when they’re in season you can buy a good amount of them and make your own homemade preserves to enjoy all year round.
How to make candied artichokes in pâté sauce
. Ingredients
Fresh artichokes, 1 kg Mild olive oil, 1 liter Lemon, 1 pc Fresh parsley, a bunch
For the sauce:
Duck pâté or foie gras, 120 g Brandy, 2 tablespoons Cream, 50 ml Poultry stock, 100 ml Ground black pepper, 1/2 teaspoon Dried tarragon, to taste Salt, c/s
.Step 1
Clean the artichokes very well, removing the outer stems and all the leaves, keeping the heart of the flower, the part that is really tender. As we are cleaning them we are placing them directly in a saucepan that will already have the oil, so that they do not oxidize. The other way is to put them in a bowl with water, lemon and parsley.
Step 2
If you have a low temperature cooking machine you will vacuum pack them with a little olive oil, you can also do it in a food processor, filling it completely with oil. To get the best results, the artichokes should be cooked at 75ºC for 2 hours. The oil should not boil at any time if we use the traditional method. The artichokes will be ready when we prick them with a sharp knife and they are very tender.
Step 3
For the sauce, reduce in a saucepan or frying pan the brandy with the poultry stock, until the alcohol strength is lost. Then add the cream and mix very well, let it cook for 2 minutes.
Step 4
Add the pâté and cook over low heat for 5 more minutes. Season and mash very well.
Step 5
Drain the artichokes, grill them lightly and serve with the pâté sauce with a good piece of bread to dip in it as it will be necessary. We could also add some nuts or finish on top with a little chopped fresh parsley.
