Artichoke Cream with Black Olive Chunks

Preparation time: 20 min
Cooking time: 20 min
Recipe for 4 persons

• 3 artichokes (around 300 g / ⅔ lb)
• 5 tablespoons creamy cottage cheese
• 2 tablespoons fresh cream
• 10 black olives
• 1 lemon
• 2 leaves of mint
• Paprika
• Salt, pepper

Preparation

Break the artichoke stems at the base. Cook the heads and stems in salted water for 20 min. in a pressure cooker. Drain and let cool for 15 min., then cut the leaves near the heart. Remove the choke from the artichoke and the fibres from the stems. Place everything in a mixing bowl with a dash of lemon juice, the cottage cheese and the fresh cream. Mix until you get a cream. Add salt and pepper. Cut the olives into small chunks and mix them into the artichoke cream. Sprinkle with paprika and decorate with finely chopped mint. Serve this cream at room temperature or chilled alongside cold leg of lamb, beef skewers, chicken cooked in a sauce, or other dishes.
You can substitute anchovies for the black olives. This cream may also be served as a main dish, garnished with fine strips of smoked pork, lamp or veal breast that have been fried without any grease.

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