Artichokes are in season in fall or in spring when fresh peas are also available. Make the terrine frozen peas in fall. Either way, you’ll have a beautiful terrine with two layers of contrasting green shades. If fresh artichokes are unavailable, substitute 2 cups chopped canned artichoke hearts, not packed in oil.
--Four fresh artichokes
--a half cup Vegetable Stock (page 332)
--Two cups fresh or frozen green peas
--Three medium-sized baking potatoes, peeled and diced
a quarter (1/4) teaspoon ground nutmeg Salt and freshly ground black pepper to taste
1. Cut off the tops of the artichokes, using a sharp knife. Remove the thorns on the outer leaves and the tiny inner leaves. Steam the artichokes, upside down a steamer basket or in a saucepan with 1 inch of water for 30 to 60 minutes . The artichokes are done when the outer leaves come off easily. Remove from the heat and cool.
2. Meanwhile, bring the stock to a boil in a saucepan over medium heat. Add the peas and potatoes. Reduce the heat to low, and cook until the potatoes are tender for about 15 minutes. Remove from the heat, and cool. Add the nutmeg, salt and pepper. Put the mixture into a blender or food processor, and puree. Set aside
3. Remove the outer artichoke leaves, and scrape off the tender flesh with a spoon when the artichokes are cool enough to handle. The central leaves will come off together. Chop the tender portion. Spoon out the fuzzy choke from the center and discard. Dice the heart, which is directly beneath the choke, for a total of 2 cups of artichoke meat. Put into a blender or food processor with enough liquid to process, and puree. Set aside.
4. Pour the pea-potato puree into a terrine pan or a 5-cup loaf pan. Spread the artichoke puree on top. Cover with plastic wrap, and refrigerate ovemigt before serving, run a thin knife around the perimeter of the pan to loosen the terrine. Place an inverted serving platter over the pan, carefully turn it over to unmold the terrine and serve.
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