CookEat Recipe
Potato and Artichoke Sauce with Sherry
Cooked artichoke hearts are blended with dry sherry, lemon juice and paprika, then folded into hand-mashed boiled potato. The sherry is added uncooked, giving this smooth sauce a direct wine flavour.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 120 ml of the listed water for blending; the remaining 1000 ml is for the soaking and cooking steps below.
Step 2
Use raw peeled potato, cut into 1 cm cubes. 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 dry sherry wine, weighed as listed; it is not sherry vinegar. Weigh the lemon as whole fruit before cutting. Squeeze and strain out the seeds; use all the extracted juice, not the peel or white pith. Use ground paprika; 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, sherry, paprika, red wine vinegar, lemon juice in a blender with all the olive oil. Add the 120 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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