This is a multipurpose recipe: you can use artichoke mouse to make a bed for sliced meats, or steamed vegetables, or as a sandwich spread or even to top soup with. The sky is the limit, though, don't mix it with wine. Unless, of course, you like having a bad taste in your mouth.
6 very large globe artichokes 3 large lemons 1 stick salted butter, softened 2 cups sour cream 3 tablespoons fresh rosemary 12 juniper berries ground black pepper to taste
1) Rinse artichokes under cold, running water. Place them in a large soup pot filled with enough salted water to cover the artichokes. Add juice of one lemon (and the squeezed lemon), and bring to a rolling boil at high heat. Let simmer, covered, at low heat, for about 40 to 50 minutes, or until artichokes are tender.
2) Save 3 cups of liquid before removing and draining the artichokes. Puree each artichoke individually in a blender with 1/2 cup artichoke stock, 1/6 of butter, 1/2 tablespoon rosemary, and 2 juniper berries. Once pureed, pass through a fine strainer into a medium, heavy-bottomed saucepan over warm heat.
3) Once all artichokes have been pureed and passed into the saucepan, stir in sour cream, black pepper, and juice of remaining lemons.