Artichoke and Potato Puree

1. 1

   In a small saucepan combine the potato, peeled and cut into 1/2-inch pieces, with enough cold water to cover it by 1 inch and simmer it, covered, for 10 to 15 minutes, or until it is very tender.

2. 2

   While the potato is cooking, in a small skillet cook the artichoke hearts in the butter with salt and pepper to taste over moderate heat, stirring, until they are very tender.

3. 3

   Drain the potato, return it to the pan, and cook it covered, over moderate heat, shaking the pan, for 30 seconds, or until excess liquid is evaporated.

4. 4

   Force the artichoke mixture and the potato through a food mill fitted with a medium disk into a bowl, discarding the solids, and season the puree with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.