Roast artichoke with scalded potatoes on artichoke cream


Artichokes and potatoes are, other than any doubt, a winning couple. They are a perfect combination that allows us to bring to the table a dish of sure success. Today we will prepare a starter that involves the use of these two ingredients combined in two different ways and combined to exalt the taste. But let's see the ingredients together…

Ingredients for 4 people:

10 artichokes
4 potatoes
1 lemon
4 cloves of red garlic
Parsley to taste
Salt and pepper to taste
3 tablespoons of extra virgin olive oil
Lemon Thyme for decoration

Let's wash and boil the potatoes. In the meantime, we clean the artichokes and put them in water and lemon to prevent anneriscano. We leave four whole artichokes and divide the others into two. With the help of an excavation, we remove the beard to our artichokes. We drain and put the potatoes aside. We wrap the whole artichokes in the foil so that they remain compact and put them together with those cut in boiling water with the juice of a lemon and salt for about 8 '. Past the cooking time, we can remove our artichokes from the water, keeping a little ' aside, and prepare to complete the processing. Put the artichokes cut together with two potatoes, the oil and a little ' of cooking water in a mixer and mix until we get a uniform cream. If necessary, if the cream should be too thick, add more cooking water, fix salt and put aside. Remove the foil from the whole artichokes and put inside each of them a clove of garlic, a sprig of parsley, salt and pepper. We put a frying pan on the fire and, when it is hot, we bring our whole artichokes on top starting from the base so that the aromas released remain enclosed inside the artichoke. Let it brown from all sides with the help of a drizzle of oil. Meanwhile, we cut the remaining potatoes in thick slices considering three to diners. As soon as the artichokes are ready, togliamoli from the heat and continue cooking in the same frying pan as the potatoes. Let's brown them on both sides. As soon as our potatoes are ready, we'il be ready to serve.
Tips for mise en place:

We take a ladle and a half of cream of artichokes and put it in the center of the dish helping us with the back of the ladle to spread it evenly. We place an artichoke upside down on one side of our cream, we place two slices of potato on it and one at his side. We complete with two sprigs of lemon thyme, one over the artichoke and one on the potato at his side, a drizzle of oil to raw and we are ready to serve.

Enjoy your meal!!!!!

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