A strange wish to put things in order has crept upon me today and I am all for grabbing this insane moment which means that I am going to post today's recipe as quickly as I can and then just float on the strange wave of desire.
You can use this cream for almost any type of appetizer, I made small 'cornucopias' out of puff pastry and filled them with it.
ARTICHOKE AND TUNA CREAM FOR APPETIZERS
about 15 small ones
2 artichokes
garlic, optional
50 g/1,7 oz tuna in oil, let it drip off the excess of it
parsley
fresh lemon juice
salt
extra-virgin olive oil
- Clean the artichokes and slice them. Braise in some olive oil until soft, add a little water now and then when it dries out.
- Put artichokes, tuna and parsley in a mixer together with a little of the artichoke oil until creamy.
- Add salt and as much fresh lemon juice as you like.
- Ready to use!
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