Artichoke cream

Artichoke cream made with vegetable stock and onion, garnished with boiled artichokes and crispy artichoke slices.
boiled
Catalan
fried
Mediterranean
soup
vegan
vegetables
vegetarian
Ingredients
Servings
2

Ingredients

  • artichokes
  • onion
  • oil
  • salt
  • pepper
  • fresh herbs

Vegetables for the stock

  • carrot
  • leeks
  • celery
  • etc.
Nutritional Information

Per serving

Calculated for 2 servings

Calories
306 kcal
Protein
8.4 g
Fat
7.9 g
Carbohydrates
56.2 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Stock and artichokes

  1. Make a stock with the vegetables over a low heat, simmering 1 to 1½ hours. Set aside.
  2. Reserve two or three artichokes to slice and fry at the end.
  3. Clean the rest, remove the toughest outer leaves, leaving a piece of stem. Halve them, trim the tips and keep half the stem. Cut into quarters.
  4. Cook these artichokes in the stock 15 minutes.
  5. Once boiled, set a few aside for the final garnish.

Sweating and blending

  1. Brown the chopped onion, then add the boiled artichokes (except the garnish ones) and colour them a little.
  2. Blend the stock, the browned boiled artichokes and the sweated onion (about equal weights) with oil.
  3. Pass through a fine sieve. Check salt and pepper.
  4. Lightly brown the reserved quarters for garnish.
  5. Slice and fry the reserved raw artichokes until crisp.

To serve

  1. Put a few boiled artichoke quarters in the centre of a soup plate.
  2. Top with crisp artichoke slices.
  3. Scatter fresh herbs.
  4. Fill the plate with the cream without covering the central garnish.
Original recipe
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    Artichoke cream | The Catalan Table