Friday, March 11, 2011

Artichokes go along very well with lemon

I wanted to make something new, yesterday evening, for a dinner with friends. I had made the decision for the main course : sea bass baked in the oven with lemon juice, olive oil, black olives, basil, dried tomatoes and a little bit of butter. I was wondering what would be the ideal side dish.
My idea of yesterday was an artichoke purée : you boil 3 to 4 artichokes hearts per person, then you blend them with heavy cream (one tbsp), lemon juice (one teaspoon), olive oil (one tbsp), salt, pepper until you reach the desired texture. If you want to serve it like a purée, you don't need the texture to be too liquid. You can also put the purée in a siphon to give it the texture of a chantilly : then, the texture needs to be quite liquid, like a thick coulis.

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