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.
24K 2 4.5
Last modified on: August 6th 2020
Keywords for this recipe:For 12 people, you will need:
- 1
8 globe artichokes - 2
6 1⁄3 cups cooked potatoes - 3
8 tablespoons olive oil - 4
2 onions - 5
1⁄3 cup butter - 6
2 2⁄3 cups liquid cream
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start 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.
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...
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 6 1⁄3 cups cooked potatoeses.Stage 5 - 2 min.
Pour 8 tablespoons olive oil into a large frying pan on high heat. When good and hot, add the potatoes.
Stage 6 - 10 min.
Stage 8 - 2 min.
Melt 1⁄3 cup 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 2 2⁄3 cups 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.
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 |
| 5,501 Kcal or 23,032 Kj | 92 gr | 492 gr | 352 gr |
| 275 % | 35 % | 46 % | 53 % |
| 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 % |
How much will it cost?
- For 12 people : 11.25 €
- Per person : 0.94 €
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: Croque-monsieur potatoes, Crispy potato galette with leeks, Deep leek and potato quiche, Green bean and potato salad with paprika, Baked Camembert with Walnuts, ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Fish petals, vegetables julienne, and beurre blanc, Sliced veal with leeks and mushrooms, Apricot blancmange, Vegetable clafoutis, Eggs "en cocotte" with spinach, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Chicken breasts in a potato crust, Cream sauce with Vin Jaune, Filo leeks and cheese tart, Caramelized apple "moelleux" cake, Mackerel rillettes, ... All |
 | Globe artichoke: You can check-out other recipes which use it, like for example: Scallops with crunchy vegetables and wine sabayon, Stuffed artichokes au gratin, Artichoke Soup, Creamy Comtoise artichoke gratin, ... All |
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .320K4 2 hours 30 min. July 4th 2018
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.607K 24.4 2 hours 34 min. June 26th 2019
Half-cooked chocolate cake with raspberry coulis
A small chocolate cake, still runny in the middle, served with a raspberry coulis.323K5 1 hour 21 min. October 3rd 2010
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.405K4.4 2 hours 49 min. February 5th 2015
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.217K4.2 37 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-05-05)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
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.
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.