| Ingredients | |
|---|---|
| 10-12 | artichokes |
| 4-5 | large red bell peppers; roasted, peeled, and trimmed to fit mold |
| 1 tsp | ramps, minced |
| 1 | sprig thyme |
| 1 | sprig oregano |
| – | salt and pepper to taste |
| – | red wine or sherry vinegar |
| – | extra virgin olive oil |
| 12 x 3 x 3-inch terrine mold |
Peel and thinly slice raw artichoke hearts. Sous vide at 185°F for 1 hour.
Line terrine mold with plastic. Stack artichoke into terrine mold with a
top and bottom layer of roasted red bell peppers (outside of pepper facing out, inside of pepper facing in) and a layer of pesto (1-2 Tbl) in the middle (see previous pesto recipe p. 306). Season with salt and pepper and a little vinegar between layers.
Refrigerate and press terrine for at least 3 days under heavy weight.
Carefully unmold terrine and slice into desired width right before serving. Careful not to over handle. Garnish plate with a delicate seasonal green salad and drizzle balsamic vinegar and extra virgin olive oil and add salt
to taste.
