Artichoke Bottoms, St. Germain


Interesting blend of texture and shades of green  This recipe serves 6


  • 1 can -14 oz artichoke bottoms
  • 1 cups fresh shelled or frozen peas Peas, green, frozen, unprepared
  • 1 cup low-fat chicken stock
  • 1 Tbs chopped fresh mint Peppermint, fresh
  • 3 Tbs whipping cream Cream, fluid, heavy whipping
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt


Step 1

Drain the artichoke bottoms. Rinse. Dry on paper towels. Bring chicken stock to a boil in a small pot over high heat. Add peas and boil fro 1 minute or until cooked through.. Drain peas, reserving stock. Return stock to pot , bring to boil and cook for 5 mins or until reduced to 1/4 cup(50 ml). Add half the peas into reduced stock and puree using a mini chop or immersion blender. Stir in remaining peas, cream, mint and season with salt and pepper to taste. Reheat andspoon pea filling on to heated artichoke bottoms. Top with a bit of pimento or a slice of grape tomato for colour


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