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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.

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Last modified on: August 6^th 2020

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For 3 people, you will need:

1 2 globe artichokes
2 0 kg 13 g cooked potatoes
3 2 tablespoons olive oil
4 ½ onion
5 0.5 oz butter
6 0 kg 5 g liquid cream

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long will it take?

Time required for this recipe:

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

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Step by step recipe

Stage 1 - 15 min.

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.

Separate the leaves and discard the fibrous "choke".

Stage 3 - 20 min.

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.

The potatoes

Slice 0 kg 13 g cooked potatoeses.

Stage 5 - 2 min.

Pour 2 tablespoons olive oil into a large frying pan on high heat. When good and hot, add the potatoes.

Stage 6 - 10 min.

Brown the potatoes, stirring only gently and infrequently.

Transfer to a plate and set aside.

Stage 7 - 2 min.

The cream sauce

Prepare ½ onion and chop finely.

Stage 8 - 2 min.

Melt 0.5 oz 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.

Add 0 kg 5 g liquid cream and bring to the boil.

Stage 10 - 7 min.

Add the artichokes, mix briefly, turn down the heat and leave to thicken gently.

Stage 11 - 5 min.

Five minutes before serving, add the potatoes, mix well and check the seasoning.

Stage 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.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,375 Kcal or 5,757 Kj	23 gr	123 gr	88 gr
69 %	9 %	12 %	13 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
121 Kcal or 507 Kj	2 gr	11 gr	8 gr
6 %	1 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
458 Kcal or 1,918 Kj	8 gr	41 gr	29 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).

Possible allergens in this recipe: Milk

How much will it cost?

For 3 people : 2.81 €
Per person : 0.94 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Cooked potatoes: You can check-out other recipes which use it, like for example: Stuffed mushrooms au gratin, Croque-monsieur gourmand, Polish-style beetroot salad, Potato and cheese pie, Gratin of Jerusalem artichokes à la Comtoise, ... All
	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Tandoori-flavoured chicken with leeks, Beurre blanc sauce, Cod loin with saffron, Sautéed turmeric chicken with mushrooms, Cockles and cabbage with smoky cream sauce, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: How to prepare spinach, Pork medallions with "full" turnips, Little chocolate and hazelnut fondants, Pan-baked hash brown (Hash-brown casserole), Mussels marinière, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Potimarron and Parmesan tart, Potimarron braised in meat jus, Breton Pie, Creamy spaghetti with cockles and parsley, Scallop and leek pancakes, ... All