Artichoke Terrine

Artichoke terrine being plated by a chef.
This recipe was created by Chef David Pratt. You can find his other excellent dishes featured in our Community Table Cookbook.
4-5 large red bell peppers; roasted, peeled, and
trimmed to fit mold
1 tspramps, minced
1 sprig thyme
1sprig 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.