Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

ARTICHOKE PATE

Serves: 12
If they like it, it serves 12 otherwise  - thinking face emoji
Preparation time: 1 hour
Cooking time: 1 hour
Totaltime: 2 hours 0 minutes

Ingredients

  • 5 ounces pork fatback
    8 ounces boneless veal
    8 ounces boneless pork
    2 tablespoons oil
    1/2 cup diced onion
    1 1/2 cups cream
    2 egg whites
    1 teaspoon salt
    1 teaspoon mixed seasonings
    1 teaspoon chopped basil
    12 artichoke hearts
    1 cup dry white wine
    2 tablespoons Brandy
    1/2 cup chopped pistachios
    Diced ham
    pastry dough
    Sherry wine aspic

Preparation

  • Dice and freeze fatback. Dice the veal and pork. Heat oil in skillet. Sauté the onions. Combine meat, onion, and seasonings in a bowl. Mix cream and egg whites. Pour over meat. Refrigerate for a few hours.
    Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the meat with fatback. Add the pistachios and ham.
    Grease a 5 cup mold and line top and bottom with pastry dough. Alternate forcemeat and artichokes ending with forcemeat.
    Cover pâté with pastry. Brush with egg yolk.
    Cut an opening in the center.
    Bake at 350 degree for about an hour. When cold, fill the pate with sherry wine aspic.
Have you tried the recipe?

Artichoke pâté

Add Comment

* Required information
1000
Is it true or false that green is a number?

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library -

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook