Artichoke Mousse

Photo: flickr user danperry.com

Ingredients

3 lrgs Globe artichokes, cleaned and steamed till tender

3 tablespoons cottage cheese

1 egg

1 teaspoon finely cut chervil leaves (or substitute

Dash of lemon juice

Salt and freshly ground pepper

2 tablespoons cottage cheese

cup low-fat natural yogurt

2 teaspoons finely cut chervil leaves (or substitute

Pinch of cayenne pepper

Salt

Parsley to garnish

Preparation

Preheat oven to 325 degrees. Scrape artichoke flesh from bottoms of leaves of cooked artichokes and chop with cooked artichoke bottoms, discarding choke.

Puree artichoke meat with 3 tablespoons cottage cheese and the egg. Stir in chervil and season to taste with lemon juice, salt and pepper.

Spoon mixture into 4 individual nonstick molds or small, greased ramekins.

Cover molds with foil and put in larger pan. Add water to come halfway up sides of molds. Bake 20-25 minutes, until mousse is just firm to touch. Set aside to cool slightly while you prepare sauce.

To prepare sauce: Mix together sauce ingredients in a small pan and bring just to boil. Adjust seasoning. Spoon sauce onto 4 plates, unmold a mousse in center of each plate and garnish with parsley.