From Chef Shawn Loving, CMC
Ingredients
Yields 1 quart
- 5 ea long stem artichokes, packed in oil
- 2 cloves garlic, crushed
- 1 oz shallot, minced
- 2 oz white wine
- 1/4 cup water
- 1 Tbsp + 2 oz Corte TRULY® 100% Extra Virgin Olive Oil
- 1 ea bay leaves
- 2 sprigs soft thyme
- 2 parsley stems
- 1 lemon, halved
- salt and pepper, to taste
- 8 oz feta
- 3 oz ricotta
Directions
Remove canned artichokes from oil and slightly rinse. Cut artichokes in half, scooping out any part of the choke that may remain. Remove outer, tough leaves of the artichoke, leaving behind the tender heart and stem.
Roughly chop tender artichokes and place in a flat-bottom saucepan. Sweat artichokes with garlic and shallot until aromatic, then deglaze with white wine, water, and 1 Tbsp Corto TRULY® 100% Extra Virgin Olive Oil. Add bay leaf, thyme sprigs, parsley stems, and lemon. Simmer for 15 minutes.
Liquid should be reduced by half. Remove aromatics and lemon. Puree ingredients until smooth and allow to cool completely.
In a mixer with a whip attachment, whip together feta and ricotta until smooth. Add artichoke puree base. Finish the artichoke feta whip with Corto TRULY® 100% Extra Virgin Olive Oil to adjust consistency and texture. Add seasonings such as lemon juice, salt or pepper if needed.
Plate & serve.