Artichoke cream (3)
Instructions
Clean the artichokes, cut them in half by eliminating internal beards and tips.
Keep them in water and lemon juice for 5-6 minutes, boil them in salted boiling water for 10 minutes.
Puree through a sieve and keep 3 aside, Cook the puree for 5 minutes with the bechamel and diluted the stock.
Cut into cubes the 3 remaining artichokes and add them to the cream.
Ingredients and dosing for 4 persons
- 10 artichokes
- 400 g of fresh bechamel
- 50 cl of vegetable broth
- 50 g of butter
- Salt
- Pepper