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Artichoke Puree Dip

Ingredients:

• 3 cup diced canned artichoke bottoms
• 1 cup heavy cream
• salt to taste
• pepper to taste
• pistachio nuts, chopped, for topping

Preparation:

Put the artichoke bottoms in the container of a blender and blend them with the heavy cream, or enough to make a puree. Add salt and pepper to taste. Pile the puree in a dome shape in a serving dish. Smooth the sides decoratively with a knife or spatula, and sprinkle the puree with chopped pistachio nuts.

Servings: 4 Print This Page