Creamy artichokes

A recipe from cooking-ez.com

For 6 people, you will need:

• 1 4 globe artichokes
• 2 750 g cooked potatoes
• 3 4 tablespoons olive oil
• 4 1 onion
• 5 30 g butter
• 6 300 g liquid cream
• Total weight: 2,265 grams

Times:

Preparation	Cooking	Start to finish
32 min.	46 min.	1 hour 18 min.

Step by step recipe

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.
2	Separate the leaves and discard the fibrous "choke".
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...
4	The potatoes Slice 750 g cooked potatoeses.
5	Pour 4 tablespoons olive oil into a large frying pan on high heat. When good and hot, add the potatoes.
6	Brown the potatoes, stirring only gently and infrequently. Transfer to a plate and set aside.
7	The cream sauce Prepare 1 onion and chop finely.
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.
9	Add 300 g liquid cream and bring to the boil.
10	Add the artichokes, mix briefly, turn down the heat and leave to thicken gently.
11	Five minutes before serving, add the potatoes, mix well and check the seasoning.
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.

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