This artichoke puree with 30% potato is a lovely baby puree from 6 months. Artichoke has a delicate, slightly nutty flavor that we love at home, and potato helps soften, bind and create a very smooth texture. It is pleasant, easy to swallow, and perfect for varying vegetables at the beginning of weaning.
And if you are afraid of cooking artichoke because it “looks complicated”, don’t worry: you can either use a frozen artichoke bottom, or prepare a fresh artichoke bottom in just a few minutes. In both cases, cooking is simple and you get a delicious homemade baby puree that you can freeze in small portions to always have an easy option ready.
Ingredients
For about 200g of puree:
Preparation
Wash, peel, then cut the potato into thin slices. This helps it cook faster and more evenly.
For the artichoke:
- If using frozen artichoke bottom: no prep needed, cook it directly.
- If using fresh artichoke bottom: rinse it and cut it into pieces, about 2 to 4 pieces.
Cooking
With fresh artichoke bottom:
- Place the potato and artichoke in the steamer basket.
- Steam for about 15 minutes, until everything is very tender.
With frozen artichoke bottom:
- First steam the potato for 7 minutes.
- Then add the frozen artichoke bottom and continue cooking for 8 minutes.
Everything should be very soft. The potato should mash very easily with a fork.
Place the cooked vegetables in a blender.
Add a little cooking water gradually, spoon by spoon, until you get the desired consistency: a smooth and creamy puree, not a soup.
Before serving, add 1 teaspoon oil — olive oil or rapeseed/canola oil.
If the artichoke feels a little fibrous, pass the puree through a fine sieve or blend for longer with a little cooking water. This gives a really smooth texture, perfect for the beginning of weaning.
Variations
- Softer puree: increase the potato slightly if baby is just starting solids or if you want a thicker texture.
- Possible pairing: a small amount of leek if baby tolerates it well. But for a first artichoke version, I recommend keeping it simple.
Why this recipe is great for baby
This artichoke puree is ideal for varying vegetables from the beginning of weaning while keeping a very soft texture. Potato helps create a smooth and creamy puree, which can make it easier for babies who are just starting purees. It is also a practical everyday recipe: easy to make, freezer-friendly, and a great way to have a different vegetable option ready for baby’s meals.
FAQ
From what age can babies eat artichoke?
Artichoke puree can be offered from 6 months, as long as it is well cooked and finely blended, with a texture adapted to baby.
Why add potato to artichoke puree?
Potato, about 30% here, helps bind the puree, soften the flavor and create a creamier texture, often easier to accept at the beginning of weaning.
My artichoke puree is fibrous, what should I do?
Blend it for longer with a little cooking water. If needed, pass the puree through a fine sieve. This gives a very smooth texture, perfect for babies from 6 months.
Fresh or frozen artichoke bottom: which should I choose?
Both work very well. Frozen artichoke bottom is super convenient and quick, while fresh artichoke gives an equally delicate puree if you have time to prepare it.
Can I freeze artichoke puree for baby?
Yes, it freezes very well for up to 2 months in small portions. Thaw in the fridge, then reheat gently, adding a little water if needed.
How much artichoke puree for a 6-month-old baby?
At around 6 months, babies are often offered about 180g of puree. But the most important thing is to adapt to baby’s appetite, while keeping their usual milk as the main source of nutrition.
What meat can I serve with artichoke puree for baby?
Artichoke pairs well with almost everything: beef, duck, pork, chicken… Blend the meat very finely into the puree, or serve it separately and mix well to add a little texture from around 7 to 8 months.
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