CookEat Recipe
Artichoke and Potato Sauce with Garlic
Boiled artichoke hearts are blended with fresh parsley, raw garlic and red wine vinegar. Separately hand-mashed potato is folded through to thicken the green sauce without becoming gluey in the blender.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 250 ml of the listed water for blending; the remaining 1000 ml is for the soaking and cooking steps below.
Step 2
Strip the artichokes of tough leaves and fibrous choke; keep only the hearts and tender peeled stem. Weigh these raw edible parts after trimming and quarter them. Use raw peeled potato, cut into 1 cm cubes. Wash, dry and finely chop parsley; discard coarse stems. Peel and finely mince garlic. Use ground black pepper; measure before adding.
Step 3
Cover the diced potato and quartered, fully trimmed artichoke hearts with 1000 ml of the water. Bring to a boil, then simmer until tender: remove the potato after about 12–18 minutes when easily pierced, and cook the artichoke for 20–25 minutes if needed. Drain well; mash the potato by hand while warm.
Step 4
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 5
Combine the prepared artichoke, parsley, garlic, red wine vinegar, black pepper in a blender with all the olive oil. Add the 250 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 6
Transfer the blended mixture to a bowl and fold it gradually into the hand-mashed potato until uniform. Do not put the mash through a high-speed blender; stop stirring as soon as it is combined.
Step 7
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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