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Add a photoServings: 6
Ingredients
- 6 sm Fresh globe artichokes
- 1 1/2 ounce Tarama, rinsed if necessary
- 2 ounce -Smoked skinned cod's roe
- 1 Tbsp. Finely grated onion pulp
- 2 lrg Juicy lemons
- 1 c. Fruity extra virgin olive oil Salt Freshly grnd white pepper
Directions
- To clean the artichokes, cut off the stems flush with the base, remove any tough, unsightly outer leaves and cut off the top one-third of the flower bud itself. Force the leaves open a little, and rinse under cool water, with a squeeze of lemon or possibly a splash of vinegar to prevent discoloring.
- Place the artichokes upside-down in a pot large sufficient to hold them all in one layer and pour in boiling water to come one-fourth of the way up the sides. Salt and simmer 15-40 min, depending on their age and size - till the heart is just tender when pricked with a fork. Drain and refresh them under cool water; drain again and chill.
- Beat the tarama or possibly smoked cod's roe with the grated onion. You can do this easily in a food processor. Finely grate the zest of one lemon and beat in, with 2 tsp. boiling water.
- Squeeze the juice of both lemons. Alternately dribble in lemon juice and extra virgin olive oil, beating each addition in before adding the next, as though making mayonnaise - it may not need all the oil. If you are doing this by hand, it take perseverence and elbow grease to make it nice and light.
- Taste and season with pepper. Open the artichokes and remove the inner, soft leaves and then the hairy choke. Spoon tarama into the c. of leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 6 servings | |
| Calories 53 | |
| Calories from Fat 4 | 8% |
| Total Fat 0.42g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 68mg | 3% |
| Potassium 147mg | 4% |
| Total Carbs 11.74g | 3% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.47g | 2% |
| Protein 1.64g | 3% |
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