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Artichoke Cream
A smooth artichoke cream, with a delicate onion flavor and a velvety texture thanks to the touch of oil.
appetizer
artichoke
vegetarian
boiled
soup
Ingredients
Servings:
4

Ingredients

  • artichokes
  • onion
  • oil
  • salt
  • pepper
  • fresh aromatic herbs
  • varied vegetables for making a broth: - carrot - leeks - celery - etc
Step-by-step Guide

Plating

  • Place some quarters of boiled artichoke in the center of a deep dish, making sure they are distributed evenly.
  • Add on top some slices of crispy artichoke, previously toasted until golden, ensuring a texture that contrasts with the boiled artichokes.
  • Sprinkle fresh aromatic herbs, such as parsley or chives, over the top to add a touch of color and aroma.
  • Finally, fill the plate with hot artichoke cream, ensuring it does not cover the central garnishes of artichoke and herbs, thus maintaining their attractive presentation.
Recommendations & Tricks
  • To prepare artichokes easily, use latex gloves to prevent your hands from turning black due to oxidation while peeling them and removing the tougher outer leaves.
  • When sautéing onions, do so over low heat with extra virgin olive oil until they are well browned and caramelized; this will intensify the flavor of the cream.
  • If you have leftover cream, store it in an airtight container in the refrigerator for up to three days or freeze it in portions for a quick meal in the future.