Wolfgang Puck WPIB0010C manual Artichoke Mousse, Fresh Basil Pesto, Serves, Makes 1 1/2 cups

TSCDIST_ImmBlderManual 10/16/07 12:10 PM Page 35

Artichoke Mousse

Serves 4

INGREDIENTS

4 or 5 very large artichokes

2 lemons, halved

4 tablespoons (2 ounces) unsalted butter, at room temperature about 2 tablespoons heavy cream

salt

freshly ground pepper

METHOD

1Trim away the leaves from the artichokes to expose the bottoms. Rub the cut surfaces with lemon to prevent oxidation.

2Bring a large pot of salted water to a boil. Add the juice of half a lemon and the artichoke bottoms, cover with a linen towel or several sheets of paper towels and cook until the artichokes are tender,

40 to 50 minutes.

3Remove the artichokes and drain. Remove and discard the fiber from the center of the chokes.

4Use the Immersion Blender to purée the artichoke bottoms with the butter. Pass the purée through a tamis or fine strainer into a heavy saucepan and heat through. Stir in the cream and correct the seasonings with salt, pepper and lemon juice.

PRESENTATION

Serve as a side dish to accompany lamb or chicken or use as a bed for sliced meats and poultry.

Note: To reheat, place the mousse in a heavy saucepan, add 1 tablespoon each of unsalted butter and heavy cream. Heat slowly, stirring constantly.

Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East and West (Random House, 1986)

Fresh Basil Pesto

Makes 1 1/2 cups

INGREDIENTS

1 tablespoons garlic cloves

2 tablespoons toasted pine nuts

2 tablespoons fresh grated Parmesan cheese Juice from half a lemon

1/2 teaspoon kosher salt

1 cup packed whole basil leaves

1 cup excellent quality fruity olive oil

METHOD

1Combine everything but oil in the Immersion Chopper Bowl.

Pulse to chop. Add 1/2 of the olive oil and puree till smooth adding more oil as needed. Carefully taste and correct seasoning. Store airtight for a few days or freeze to preserve color and fresh taste for up to 1 month..

Note: Having pesto on hand is a wonderful way to add a huge boost of flavor to whatever you are making. I love it on sandwiches, pasta, pizza, salad dressings, crostinis, even on crackers and raw veggies. You can use all the same ingredients listed here, swap out the basil for something else and create many great pestos. I love sun-dried tomatoes, or ricotta cheese, black olives, beets, even other herbs like sage.

Recipe courtesy Marian Getz

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