Pawaru-Grahmata

№ 66IX. nodaļa

Pastēte no artišokēm

Artichoke pie with a cream or wine sauce

  • Serves 6
  • about 2 hours with fresh artichokes, 1¼ hours with ready-cooked bottoms
  • Melnraksts · vēl nav izmēģināts

1796Pasteete no artischokkehm.

Modernizētslpp. 428 · PDF 442
6 porcijas

The book gives no quantities; the amounts below are ours, for a 22 cm pie.

Method

7 soļi
  1. Fresh artichokes: cut off the stalks and the tough outer leaves and rub the cut surfaces with lemon. Boil in salted water for 30–40 minutes, until a leaf pulls out easily (06-021). Drain upside down and cool. Pull off the leaves (scrape the soft flesh from their bases into the filling if you like), scoop out the hairy choke and keep the bottoms.
  2. Chop 2 of the artichoke bottoms very finely and mix with the eggs, breadcrumbs, allspice, clarified butter, herbs and salt. Cut the remaining bottoms into quarters and fold them in.
  3. Heat the oven to 220 °C (200 °C fan) with a baking sheet inside. Line a buttered 22 cm pie dish with one sheet of pastry, spoon in the filling, cover with the second sheet, seal, crimp, cut a steam hole and glaze.
  4. Bake on the hot sheet for 20 minutes, then at 190 °C (170 °C fan) for 20 minutes more, until deep golden and the filling reaches 72 °C.
  5. Cream sauce: bring the cream to a simmer. Whisk the yolks in a bowl, whisk in the hot cream, return to the pan and stir over low heat until slightly thickened, without boiling. Season.
  6. Pour some of the sauce into the pie through the steam hole and serve the rest alongside.
  7. The book's other way: cut the cooked artichoke bottoms into 1.5 cm cubes. Put them in a covered pan with 150 ml double cream, 2 egg yolks, the herbs and allspice and cook over very low heat, stirring now and then, for 6–8 minutes, until the cream has thickened round them without boiling. If you like, add 150 g finely chopped cold roast veal or chicken. Cool, fill and bake the pie as above and pour in a wine or cream sauce.

Notes

What the book says vs. what we added

the book boils the artichokes as on page 252 (06-021), cools them and chops some very finely for a filling with eggs, bread, allspice, clarified butter and fine herbs, makes the pie "as is known" and pours over a fine cream or wine sauce from page 223 or 229 (05-001, 05-016). Under the display-type heading "Another way" it cuts the cooked artichokes into small squares and sweats them with sweet cream, a couple of egg yolks, fine herbs and allspice in a covered pot over the fire, the step page 391 calls einpassiren (09-000b); finely chopped cold roast can be added, and a wine or cream sauce poured over. The salt, the amounts, oven temperatures and times are ours.

Cooking time

the book's 2 hours' boiling (06-021) is far longer than modern artichokes need.

Bought bottoms

jarred or frozen artichoke bottoms save most of the work; rinse jarred ones well, as their brine is sharp.

Pastry

see 09-000 for the book's puff pastry and 09-000b for the general pie method.

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