Preparation:

Put the artichoke bottoms in the container of a blender and blend them with the heavy cream, or enough to make a puree. Add salt and pepper to taste. Pile the puree in a dome shape in a serving dish. Smooth the sides decoratively with a knife or spatula, and sprinkle the puree with chopped pistachio nuts.

Servings: 4
Source:
Submitted by: Recipe Group Member
Date:

•