Artichoke and Chestnut Pate
|Chestnuts||1 1⁄2 Pound|
|Canned artichoke bottoms||7 1⁄2 Ounce, drained (Reserve 1/3 Cup Liquid, 1 Can)|
|Crustless whole wheat bread slice||3 , cubed|
|Eggs||3 , beaten|
|Finely chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Finely chopped shallot||1⁄4 Cup (4 tbs)|
|Unsalted butter||3 Tablespoon (At Room Temperature)|
|Herb salt/Vegetable salt||1 Teaspoon|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Coarsely chopped walnuts||1⁄2 Cup (8 tbs)|
|Watercress/Parsley||1 Tablespoon (For Garnish)|
Make cut in side of each chestnut using small knife.
Cook covered in boiling water with 2 bay leaves, 30 minutes.
Remove outer shell and inner skin of each chestnut with small knife.
Preheat oven to 350°F.
Chop chestnuts coarsely into about 1/4-inch pieces.
Transfer to large bowl of electric mixer.
Chop artichoke bottoms coarsely into about 1/4-inch pieces and add to chestnuts.
Sprinkle bread cubes with reserved artichoke liquid and add to chestnuts.
Add eggs, parsley, sour cream, shallot, butter, herb salt, nutmeg and mace and mix.
Stir in chopped walnuts and beat well.
Taste and adjust seasoning if necessary.
Coat 6-cup narrow nonmetal pate mold or 10x4x3-inch loaf pan with vegetable oil (metal mold will discolor artichoke).
Arrange remaining 4 bay leaves in bottom of pan.
Press mixture into pan.
Top with firm-fitting lid or cover top of mold tightly with waxed paper and then aluminum foil, crimping edges to make tight seal.
Set mold in roasting pan.
Pour in enough hot water to come halfway up sides of mold.
Bake until set, about 1 hour.
Discard wrapping; cover mold with waxed paper and weight with heavy object (a brick wrapped in aluminum foil works well).
Run sharp knife around edge of mold.
Invert onto chilled serving platter.
Garnish with watercress or parsley.
Pate can be refrigerated for up to 1 week.