Artichoke, Portabella & Anchovy Pate & Vinaigrette

Ingredients:

Artichoke, Portabella and Anchovy Pate with a Hazelnut Vinaigrette

The Pate:

Ingredients:
2 Artichokes
2 Portabellas (sliced)
2 tins Anchovies (in oil)
4 oz Asiago Cheese (shredded)
Diluted Chicken Stock

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.

Step 1:

Blanch in the diluted chicken stock for 5-6 minutes or until tender.

Step 2:

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

Step 3:

Cooked:

Step 4:

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

Step 5:

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.

Step 6:

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.

Step 7:

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.

Step 8:

Plate the artichoke pate and spoon the sauce around it.