Artichoke and Chestnut Pate – The Thanksgiving Challenge

To review. A few weeks back, I posted a challenge to anyone who wanted to send in a recipe or ingredient for me to make. My mom, posted this:

Ok, Evan, here’s your challenge. Sometime around 1978-1981, a recipe appeared in Bon Appetit. The recipe came out in the Thanksgiving edition of the magazine. It was for a chestnut and artichoke (vegetarian) pate/terrine….

I found the recipe within a few hours online, and later purchased the Magazine from Ebay that the recipe was originally published. Here is the recipe and the results. The Pate was fantastic, and the only really hard part is the chestnut roasting. You can cheat, and buy them, I wont tell.
Artichoke and Chestnut Pate
Serve this pate with thin whole wheat toast triangles or whole wheat crackers. Mango chutney and cumberland sauce are good accompaniments.
18 hor d’oeuvre servings
1-1/2 pounds chestnuts
6 bay leaves
1 7-1/2 ounce can artichoke bottoms, drained (reserve 1/3 cup liquid)
3 slices whole wheat bread (crusts trimmed), cubed
3 eggs, beaten
1/2 cup finely chopped fresh parsley
1/3 cup sour cream
1/4 cup finely chopped shallot
3 tablespoons unsalted butter (room temperature)
1 teaspoon herb or vegetable salt
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon mace
1/2 cup coarsely chopped walnuts
Watercress or parsley (garnish)
1 Brick (yes brick, covered in foil)
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 Degrees 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 10 x 4 x 3-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). Refrigerate overnight. Run sharp knife around edge of mold. Invert onto chilled serving platter. Garnish with watercress or parsley.

About Evan Halperin

I like to eat. I like to cook. I like to eat what I cook. Now, I will share with you what I like to cook. My wife and I may be a vegetarian and a carnivore, but it doesn’t mean we can’t cook a nice meal with both, without compromising taste. I will share my creative meals of the Carnivore and the Vegetarian.
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6 Responses to Artichoke and Chestnut Pate – The Thanksgiving Challenge

  1. herb1419 says:

    what is cumberland sauce?

  2. I think it is just like a chutney. And after consulting wikipedia, it originates from the UK

  3. I used chestnuts in our turkey stuffing and I had the hardest time getting those little bad boys out of their shells! I was beginning to regret saving a couple of bucks on the gourmet jar of peeled ones I saw at Zabar's. Hope you had a better time with them!

  4. Yea, it wasn't easy. The trick is to do it while its still hot, but then it burns. They weren't easy. My mom ended up figuring out a way to scoop them out

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