Artichoke Pâte
Nutrition
Calories: 589 kcalCarbohydrates: 39 gProtein: 23 gFat: 50 gSaturated Fat: 26 gCholesterol: 68 mgSodium: 445 mgFiber: 12 gSugar: 12 gVitamin A: 6.7 IUCalcium: 116 mgIron: 19 mg
Ingredients
- 5 oz pork fatback
- 8 oz veal boneless
- 8 oz pork boneless
- 2 tbsp oil
- 1/2 cup onions diced
- 1 tsp salt
- 1 teaspoon pate spice
- 1 teaspoon basil
- 1-1/2 cup cream
- 2 whole Egg whites
- 12 each artichokes
- 1 cup white wine dry
- 1-1/2 tbsp brandy
- 1/2 cup pistachios chopped
- 2/3 cup ham diced
- 1 pkg pastry 16-oz
- 1 whole egg yolk to glaze
- 24 oz sherry wine aspic to fill chimney
Instructions
- 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.