Artichoke And Roast Garlic Paste
Serves: Makes 2 cups
INGREDIENTS
2 bulbs garlic
200 grams artichokes (packed in oil)
2 tblsp chopped fresh dill
˝ cup lightly packed grated parmesan cheese
6-8 tblsp olive oil
200 grams artichokes (packed in oil)
2 tblsp chopped fresh dill
˝ cup lightly packed grated parmesan cheese
6-8 tblsp olive oil
An unusual Italian flavoured paste for making crostini or stirring through pasta.
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METHOD
1. Drizzle the garlic bulbs with olive oil. Wrap in foil and cook at 180°C for 45 minutes or until a skewer can easily be inserted. Cool before halving.
2. Squeeze the pulp of the two garlic bulbs into a food processor and add the artichokes, dill and parmesan cheese.
3. With the motor running gradually, pour down sufficient oil to make a smooth paste. Season with pepper and salt. Keep refrigerated in an airtight container.
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