Creamy artichokes


Creamy artichokes
This hearty vegetable recipe uses the whole globe artichoke (heart and leaves), combining the creamy artichoke texture with the crunch of sautéed potatoes.
10K 2 4.5
Grade this recipe:

Last modified on: August 6th 2020

Keywords for this recipe:Globe artichokesPotatoesCreamCreamyVegetarian
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
32 min.46 min.1 hour 18 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 15 min.
Creamy artichokes : Photo of step #1

The globe artichokes

Cook the artichokes the normal way, either by steaming or boiling. They should be well cooked and slightly soft.

Leave to cool.

Stage 2 - 5 min.
Creamy artichokes : Photo of step #2
Separate the leaves and discard the fibrous "choke".

Stage 3 - 20 min.
Creamy artichokes : Photo of step #3
Dice the hearts and put into a bowl.

Use a small spoon to scrape the edible flesh from all the leaves and add this to the bowl.

There's no getting away from it, this is a long job...

Stage 4 - 5 min.
Creamy artichokes : Photo of step #4

The potatoes

Slice 750 g cooked potatoes.

Stage 5 - 2 min.
Creamy artichokes : Photo of step #5
Pour 4 tablespoons olive oil into a large frying pan on high heat. When good and hot, add the potatoes.

Stage 6 - 10 min.
Creamy artichokes : Photo of step #6
Brown the potatoes, stirring only gently and infrequently.

Transfer to a plate and set aside.

Stage 7 - 2 min.
Creamy artichokes : Photo of step #7

The cream sauce

Prepare 1 onion and chop finely.

Stage 8 - 2 min.
Creamy artichokes : Photo of step #8
Melt 30 g butter in the same frying pan as used for the potatoes. Add the chopped onion, salt and pepper. Cook for 1 or 2 minutes without colouring.

Stage 9 - 5 min.
Creamy artichokes : Photo of step #9
Add 300 g liquid cream and bring to the boil.

Stage 10 - 7 min.
Creamy artichokes : Photo of step #10
Add the artichokes, mix briefly, turn down the heat and leave to thicken gently.

Stage 11 - 5 min.
Creamy artichokes : Photo of step #11
Five minutes before serving, add the potatoes, mix well and check the seasoning.

Stage 12
Creamy artichokes : Photo of step #12
Your creamy artichokes are ready.
Remarks
You will notice that the sautéed potatoes are only added at the last minute, just before serving. This is to play up the contrast between the creamy artichokes and crunchy potatoes. If you would prefer a softer, more uniform texture, add them at the same time.

For a quicker version, but less economical, you can simply use bought artichoke hearts.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,750 Kcal or 11,514 Kj46 gr246 gr176 gr
138 %18 %23 %27 %
Per 100 g
Energetic valueProteins CarbohydratesFats
121 Kcal or 507 Kj2 gr11 gr8 gr
6 %1 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
458 Kcal or 1,918 Kj8 gr41 gr29 gr
23 %3 %4 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 6 people : 5.63 €
  • Per person : 0.94 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Cooked potatoCooked potato: You can check-out other recipes which use it, like for example: Comtois surprise bread, Röstis, Gratin du Nord, Potato galette, Chicken with spinach in a cream sauce , ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Summer Salmon Blanquette, Chantilly cream, Double raspberry tartlets, Creamy Winter Vegetable Soup, Frozen Nougat, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Caribbean upside-down cake, Italian toast, Quail egg canapés, Pretzels, Welsh-style potato purée, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Thaï rice with small vegetables, Cretan-style salmon , Salt cod brandade, Leek and fresh tuna tart, Kérinou slices, ... All
Other recipes you may also like
Béarnaise sauce
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.
304K4 1 hour 6 min. May 22th 2016
Succès praliné (praline meringue)
Succès praliné (praline meringue)
The "succès" (success) is a classic of traditional French patisserie, made with two layers of almond meringue filled with praline butter cream. It's very rich and a little old-fashioned these days, but still has many faithful fans. The original recipe comes from the master chef Gaston Lenôtre, and...
310K 34.4 4 hours 16 min. June 20th 2010
Chocolate tart
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.
262K 15 2 hours 26 min. November 16th 2013
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.5M 714.6 2 hours 38 min. October 3rd 2019
Brioche dough
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
461K 44.2 14 hours 27 min. September 16th 2020
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-01-30)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page