vegan

Artichoke and leek spread

appetizers

Ingredients

leek — 1 stalk
garlic — 2 cloves
artichokes — 250 g (you can use ready-made in oil, or take fresh ones, clean and boil in salted water until soft — in this case, you’ll need 8 medium artichokes)
ground porcini mushrooms — 1 tsp
lemon juice
fresh basil — 1 handful
grated parmesan — 1 handful
butter — 1 tsp
artichoke oil (or olive oil)
salt, black and green pepper, nutmeg

Cooking method

In a heavy-bottomed pan, sauté the leek (cut into rings) until soft. Add crushed garlic and cook for 5 more minutes. Transfer to a bowl, add the artichokes, mushrooms, basil, parmesan, and spices, and blend into a thick paste.

Add a bit of lemon juice and artichoke oil to create a creamy texture.

Serve immediately on warm toasts.

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