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.
13K 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 : 4.74 £
  • Per person : 0.79 £

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
Cooked potatoCooked potato: You can check-out other recipes which use it, like for example: Salad paysanne, Bistro-style cabbage salad, Gratin of purple artichokes, Comtois surprise bread, Gratin du Nord, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Toffee apple upside-down cake, Chicken with spinach in a cream sauce , Pear and chocolate tart with a hint of mint, Salmon with sorrel, Double raspberry tartlets, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Montbenoit's canapés, Surprise bread, Creamy Comtoise artichoke gratin, Spinach and hard-boiled egg gratin, Hollandaise sauce, ... All
Globe artichokeGlobe artichoke: You can check-out other recipes which use it, like for example: Stuffed artichokes au gratin, Scallops with crunchy vegetables and wine sabayon, Creamy Comtoise artichoke gratin, ... All
Other recipes you may also like
Creamy risotto with vegetables
Creamy risotto with vegetables
Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...
337K5 2 hours 53 min. June 12th 2011
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
250K4.2 1 hour 4 min. February 21th 2011
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
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
680K 313.9 36 min. January 27th 2017
Chocolate sauce
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
265K 24 32 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-08-14)

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