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Artichokes in a robust appetizer spread.

The French peasant classic brandade (rhymes loosely with "dahd") is a robust spread of salt cod, often mixed with potatoes. This lighter version uses artichokes. Serve as an appetizer or entree.

You'll find salt cod (often in small wooden boxes) in the refrigerated section of most supermarkets.

Artichoke Brandale 1 pound skinned and boned wet salt cod water 6 large (about 3-1/2 in.) or 8 medium (about 3 in.) artichokes 3 cloves garlic, minced or pressed 1 cup olive oil 1/4 cup finely chopped parsley Croutons (directions follow)

Rinse cod under running water; place in a bowl, cover with water, and refrigerate 12 to 24 hours; change water several times. Drain cod and place in a 5- to 6-quart pan with water to cover. Bring to boil, cover, and simmer until cod is no longer translucent in center (cut to test), about 20 minutes; drain and pat dry with paper towels. Trim stems from artichokes. Pull off and discard small outer leaves. Cut each artichoke crosswise about 1 inch above the base; discard top leaves. With a sharp paring knife, cut away remaining fibrous exterior on artichoke bottoms. In a 5- to 6-quart pan half filled with simmering water, cook artichokes, covered, until bottoms are very tender when pierced, 25 to 30 minutes; drain and cool.

With a spoon, scoop out and discard fuzzy centers. Gently squeeze bottoms to get rid of excess water; pat dry. In a 6- to 8-inch frying pan on low heat, heat garlic in oil just to flavor, about 5 minutes.

With a pestle, in a large bowl, smoothly mash artichokes and finely shred cod, slowly adding garlic and oil. (Or smoothly mash artichokes with a potato masher and break cod into fine shreds with a wooden spoon; then, mashing, add oil.) Stir in parsley. Use, or cover and chill overnight. Serve at room temperature.

Mound mixture in center of a platter; serve with croutons. Makes 4 cups; serves 8 to 12.--Michael Roberts, Los Angeles.

Croutons. Slice 2 baguettes (about 1/2 lb. each) into 1/4-inch-thick diagonal slices. Place slices side by side in a single layer in 4 rimmed 10- by 15-inch baking pans. Liberally brush 1-1/3 cups olive oil onto bread. Bake in a 250[deg] oven until crisp, about 30 minutes. Serve warm or cool; package airtight up to overnight.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:May 1, 1985
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