Verrine is a French word used to describe a small glass that you would serve a layered appetizer in. I love this layered combination of creamy potatoes, piquillo peppers, topped with a crispy fried artichoke quarter.
Cook potatoes and mash. Combine with butter, milk and seasoning. Stir and adjust thickness with more milk as desired.
To prepare artichokes, trim 1/3 off tops and remove outer third of hard leaves. Transfer immediately to a bowl of cold water with the juice of ½ lemon to prevent too much browning.
Cut into quarters. Remove furry choke. Trim outer core until only the tender middle is left. Pat dry and dredge in semolina for frying.
Heat oil in a small skillet to 325°F. Note that temperature of oil must be lower to cook artichokes before they burn. Fry for 5-7 minutes or until golden and tender. Drain on paper towel lined sheet.
To assemble verrine, fill a small piping bag with potato mixture and pipe in bottom of verrine. Top each with a piquillo pepper and top with fried artichoke.
Serve immediately at room temperature.
Makes 8 tapas.
Preparation: Christine Cushing