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Artichoke, Portabella & Anchovy Pate & Vinaigrette (Lunch Recipes) |
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#6
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Step 5:
****er the bottom and sides of a large ramekin. Place a layer of artichoke on the bottom and around the side. Place a layer of mushrooms on top, followed by a thin layer of ancovies. |
#7
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Step 6: Repeat two more times. Finish with a layer of artichokes. Bake at 350F for about 20 minutes in a baine marie. Slide a knife around the artichoke "crust" and flip the ramekin onto a plate. |
#8
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Step 7: The Hazelnut Vinaigrette: Ingredients: 1/4 cup White Balsamic Vinegar 1/4 cup Olive Oil 3 tbsp chopped Hazelnuts freshly cracked Pepper Saute the nuts off in a bit of oil until golden brown. Add the vinegar and bring to a simmer. Turn off heat and allow nuts to steep for 15 minutes. Whisk in the oil and finish with the pepper. |
#9
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Step 8: Plate the artichoke pate and spoon the sauce around it. |