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Artichoke Pâte


Ready In: 360 Minutes
Prep Time: 300 Minutes
Cook Time: 60 Minutes
Serves 4

INGREDIENTS

Artichoke Pâte

DIRECTIONS

  • Dice and freeze fatback. Dice the veal and pork. Heat oil in skillet and saute the onions. Combine meat, onion, and seasonings in a bowl. Combine the cream and egg whites and pour over the meat. Refrigerate for a few hours. Marinate artichokes in wine and brandy. Season with salt and pepper.
  • Grind the meat with the fatback. Blend in a food processor until smooth. Fold in pistachios and ham.
  • Grease a 5-cup mold and line side and bottom with pastry dough. Alternate forcemeat and artichokes, ending with forcemeat.
  • Cover pâté with dough. Brush with egg yolk and cut an opening in the center. Bake at 350°F for about an hour. When cold, fill the pate with sherry wine aspic.
  •  SAVE