Artichoke And Potato Purée

Serves: 6

Cody DuBuque

1 January 1970

Based on User reviews:

48

Spice

55

Sweetness

43

Sourness

45

mins

Prep time (avg)

5

Difficulty

Ingredients:

1.5 tbsps

Unsalted Butter

Directions:

1

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

2

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

3

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

4

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 purée with salt and pepper

5

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

6

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

7

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

8

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 purée with salt and pepper