Artichoke, Portabella & Anchovy Pate & Vinaigrette

Sep 15, 2007 by GodsMullet | 0 Comments| Share it:   



1 rating


  • Prep: ~30 mins.
  • Cook: 30 mins. - 1 hr.
  • Serves: 1

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Artichoke, Portabella and Anchovy Pate with a Hazelnut Vinaigrette

The Pate:

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

(Additional ingredients listed below in recipe).

Step 1

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.


Step 2

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


Step 3



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.

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.


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