| Yield 1X: | 152.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Garlic, dairy | ||
| Portions: | 76.0 | ||||
| Shelf life: | 5 days | ||||
| Date: | 3.24.19 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X |
| lb | oz/each | lb | oz/each | |
| Garlic cloves, crushed | 6.00 | 12.00 | ||
| Olive oil | 2.00 | 4.00 | ||
| Artichoke bottoms | 6 | 12 | ||
| Cream | 3 | 6 |
Carefully measure and prepare all ingredients. Heat the oil and crushed garlic over medium-high heatm and cook, stirring, until the cloves are golden brown. Add the artichoke bottoms and cream, and season lightly with salt and pepper. Bring to a boil, then reduce to a simmer. Cover and cook unitl the artichokes are completely soft.
Pass through the food mill, then transfer to the robot coupe, and process until completely smooth. Correct seasoning. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.