Cut the ends and the top inch off of the artichokes. Peel the first 4-5 layers off until you start coming to the yellowish green leaves. Peel and save these. Blanch in the diluted chicken stock for 5-6 minutes or until tender.

Saute the portabellas in a bit of oil, until tender.

Cooked:

Mash the anchovies with a fork. Mix in the asiago until paste-like.

Butter the bottom and sides of a large ramekin. Place a layer of artichoke on the bottom and around the side. Place a layer of mushrooms on top, followed by a thin layer of anchovies.

Repeat two more times. Finish with a layer of artichokes. Bake at 350F for about 20 minutes in a baine marie. Slide a knife around the artichoke "crust" and flip the ramekin onto a plate.

The Hazelnut Vinaigrette: Ingredients: 1/4 cup White Balsamic Vinegar 1/4 cup Olive Oil 3 tbsp chopped Hazelnuts freshly cracked Pepper Saute the nuts off in a bit of oil until golden brown. Add the vinegar and bring to a simmer. Turn off heat and allow nuts to steep for 15 minutes. Whisk in the oil and finish with the pepper.

Plate the artichoke pate and spoon the sauce around it.

Now that you have learned how to make artichoke, portabella & anchovy pate & vinaigrette, please be sure to view these other seafood recipes. Also, you will love these American recipes.